By Christian Teubner, Annette Wolter
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This is called a stuck fermentation. Fermentations can get stuck if there is a sudden drop in temperature. Stuck fermentations are also more common in wild yeast-fermented batches. There may not be a dominant yeast to take over the fermentation, or the wild yeasts get poisoned by the alcohol that is produced. Getting the yeast to start fermenting again is often easier said than done. ” The winemaker would jump into the vat and use his legs to find a warm spot, indicative of fermentation taking place.
Wine can be classified into four major categories: still table wine, sparkling wine, fortified wine, and aromatized wine. Still table wine makes up the largest category of wine. It is defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) as a wine between 7 and 14 percent alcohol by volume, with no carbonation. Sparkling wine is any wine with carbonation, also between 7 and 14 percent alcohol by volume. Fortified wines are wines that have had additional alcohol added to them before bottling.
Instead of carbon dioxide merely bubbling out of solution, the gas gets trapped in and around the solids in the vat. This causes the gas to force the solids up to the top of the vat, forming a cap. Carbon dioxide now collects under the cap and remains trapped in solution, which creates an anaerobic environment for the yeast. Having the solids form the cap also decreases the contact area between the skins and the juice, thereby slowing the extraction of color and tannin. The first process, and the simplest, is punching down (pigeage in French).