Using Stainless Steel to Avoid Re-Fermentation

There is no one size fits all process for winemaking. Each type of wine demands a different set of steps depending on varying factors such as the grapes, desired flavors, aromas and so on. The most important step in winemaking is the fermentation process. The fermentation process determines the wine’s alcohol and residual sugar content and, much like the other steps of winemaking, there are many ways to begin fermentation, each yielding a different result.

The amount of time a wine is fermented has a large effect on the final product. Every little part of fermentation adds up to a very different taste, aroma and body. During fermentation, the added yeast breaks down sugars found in the grape juice to create alcohol. The temperature and amount of oxygen play a role here as well.

The sugars found in wine grapes are what makes fermentation possible, but in order to keep the sweetness desired in certain wines a level of residual sugars must remain present.

Some wines, like dessert wines, have a high sugar content. The higher the sugar content the higher the risk of the wine re-entering the fermentation process. Re-fermenting, especially after bottling, can ruin a batch of wine and makes the product almost impossible for the winemaker to rework and resolve. If a wine re-ferments it can result in a loss of product.

Once the wines have fermented to the proper state they must be stored or bottled properly in order to prevent re-fermentation. The cleanliness of Skolnik’s stainless steel wine barrels helps mitigate the risk of re-fermentation or contamination. Stainless steel is easy to clean between batches and the air-tight closures help ensure sweet wines will stay on track, stay sweet and not revert back into fermentation.

A secure, sanitary storage container can prevent the loss of product for winemakers and ensure the batch maintains the flavors and aromas it was meant to.

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