Let’s not be screwed! Screwcap damage levels greater than cork taint: Implications for producers, the retail sector and consumers By Alison Eisermann-Ctercteko MW. Email: [email protected] For her dissertation, Australia’s latest Master of Wine Alison Eisermann-Ctercteko identified the level of screwcap damage that will lead…
Author: Jillian Johnson from our team at Laffort USA Most common causes (of stuck ferments): Mistake in re-hydration process High brix must = high alcohol Temperature spikes (heat and cold) Toxins produced from struggling yeast Competition from mold Nutrient Deficiency The first step is to…
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