Prevention Techniques
There are various techniques that a winemaker can employ to minimize the chances of a stuck fermentation happening. The most common is to used a cultured yeast strain with a high alcohol and high temperature tolerance coupled by diligent control of the fermentation temperature. Another technique is to add yeast nutrients, include nitrogen, to the must. The ammonium salt diammonium phosphate, or yeast nutrient, is a popular inexpensive means of ensuring the must has sufficient nitrogen. Whatever technique the winemaker uses, each has the potential to subtly or drastically affect the resulting flavor and quality of the wine.
Read more about this topic: Stuck Fermentation
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