{"id":49053,"date":"2026-06-15T10:05:00","date_gmt":"2026-06-15T08:05:00","guid":{"rendered":"https:\/\/oenobrands.com\/?page_id=49053"},"modified":"2026-10-12T16:55:21","modified_gmt":"2026-10-12T14:55:21","slug":"riavvio-fermentazione-alcolica","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/it\/risorse-tecniche\/riavvio-fermentazione-alcolica\/","title":{"rendered":"Riavviare una fermentazione alcolica bloccata"},"content":{"rendered":"\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Practical protocol<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why this protocol matters<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">A stuck alcoholic fermentation is rarely solved by simply adding more yeast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Before restarting fermentation, the wine needs to be prepared to reduce the inhibitory conditions that caused the fermentation to stop. Medium-chain fatty acids, high alcohol, low nutrient availability and poor yeast viability can all make restart difficult.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li><strong>Application:<\/strong> sluggish or stuck alcoholic fermentation <\/li>\n\n\n\n<li><strong>Main tools:<\/strong> Extraferm<sup>\u00ae<\/sup> D\u2019tox, Fermivin<sup>\u00ae<\/sup> Champion Booster and Maxaferm<sup>\u00ae<\/sup> <\/li>\n\n\n\n<li><strong>Protocol duration before inoculation into the tank:<\/strong> approximately 4 days <\/li>\n\n\n\n<li><strong>Purpose:<\/strong> detoxify the stuck wine, build an active restart culture and progressively acclimatise it before inoculation<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7;flex-basis:40%\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>DOWNLOAD THE DOCUMENT<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-not-stacked-on-mobile download-flags is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-en.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/flag-united-states-english-american.png\" alt=\"flag-united-states-english-american\" class=\"wp-image-2510\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-fr.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/drapeau-francais-france.png\" alt=\"drapeau flag francais france\" class=\"wp-image-2508\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-es.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/bandiera-spagnola-spagna.png\" alt=\"drapeau flag bandiera spagnola spagna\" class=\"wp-image-2506\"\/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-not-stacked-on-mobile download-flags is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-it.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/bandiera-italiana-italy.png\" alt=\"drapeau flag bandiera italiana italy\" class=\"wp-image-2512\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-pt.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2024\/05\/Flag-drapeau-Portugal.png\" alt=\"Flag-drapeau-Portugal\" class=\"wp-image-7139\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2026\/09\/oenobrands-protocol-restart-ge.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"180\" height=\"94\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/05\/Flagge-Deutschland.png\" alt=\"Flagge-Deutschland\" class=\"wp-image-3550\"\/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to restart a stuck alcoholic fermentation<\/strong> (for 100hL)<\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Day 1: Detoxify the stuck wine<\/strong><\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:70%\">\n<ol class=\"wp-block-list\">\n<li>If necessary, cool the tank to 15\u201320 \u00b0C.<\/li>\n\n\n\n<li>Add SO\u2082: 4\u20136 g\/hL.<\/li>\n\n\n\n<li>If total SO\u2082 is above 150 mg\/L, add Delvozyme<sup>\u00ae<\/sup> \/ lysozyme according to the recommended dosage.<\/li>\n\n\n\n<li>Add Extraferm<sup>\u00ae<\/sup> D\u2019tox at 20\u201340 g\/hL.<\/li>\n\n\n\n<li>Treat the wine and allow it to settle.<\/li>\n\n\n\n<li>Rack after 24 hours.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7;flex-basis:30%\">\n<p class=\"wp-block-paragraph\"><strong>Why Extraferm D\u2019tox?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extraferm D\u2019tox adsorbs inhibitory medium-chain fatty acids and other unwanted compounds that can reduce yeast viability and prevent fermentation from restarting.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Day 2: Rehydrate Fermivin Champion Booster<\/strong><\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:70%\">\n<ol class=\"wp-block-list\">\n<li>Use 16.5 kg sugar in 50 L water at 38 \u00b0C.<\/li>\n\n\n\n<li>Add 3 kg Fermivin<sup>\u00ae<\/sup> Champion Booster to the solution.<\/li>\n\n\n\n<li>Leave to rehydrate for 30 minutes.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<p class=\"wp-block-paragraph\"><strong>Why Champion Booster?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A restart yeast selected for difficult fermentation conditions, including high alcohol, low YAN and inhibitory environments.<\/p>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Day 2: Prepare the restart inoculum<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Add to the rehydrated Fermivin Champion Booster suspension:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 L water at 20 \u00b0C<\/li>\n\n\n\n<li>1.2 kg sugar<\/li>\n\n\n\n<li>50 L stuck wine<\/li>\n\n\n\n<li>Maxaferm<sup>\u00ae<\/sup>: 70 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the culture to cool to 20\u201325 \u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wait until the inoculum reaches a density of 1005 maximum (approximately 24 hours).<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Days 3\u20134: Acclimatise the restart inoculum<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p class=\"wp-block-paragraph\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add to the inoculum:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>stuck wine: 140 L<\/li>\n\n\n\n<li>water: 70 L, room temperature<\/li>\n\n\n\n<li>sugar: 25 kg<\/li>\n\n\n\n<li>Maxaferm<sup>\u00ae<\/sup>: 180 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Wait approximately 24 hours, or until density reaches about 995.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p class=\"wp-block-paragraph\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add to the inoculum:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>stuck wine: 450 L<\/li>\n\n\n\n<li>water: 50 L, room temperature<\/li>\n\n\n\n<li>sugar: 25 kg<\/li>\n\n\n\n<li>Maxaferm<sup>\u00ae<\/sup>: 400 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Wait another 24 hours, or until density reaches about 995.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Final step: Restart the tank<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add the acclimatised inoculum to the tank containing the detoxified and racked stuck wine.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why the protocol works<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<p class=\"wp-block-paragraph\"><strong>1. Detoxify<\/strong><br>Extraferm<sup>\u00ae<\/sup> D\u2019tox reduces inhibitory fatty acids and improves the environment for yeast restart. Oenobrands recommends 30\u201340 g\/hL for sluggish or stuck fermentations, with the highest dose for stuck AF.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<p class=\"wp-block-paragraph\"><strong>2. Restart with the right yeast<\/strong><br>Fermivin<sup>\u00ae<\/sup> Champion Booster is used to rebuild an active yeast population under difficult fermentation conditions.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<p class=\"wp-block-paragraph\"><strong>3. Acclimatise progressively<\/strong><br>Gradual exposure to the stuck wine helps the restart population adapt to alcohol, low nutrients and the inhibitory environment before entering the full tank.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-black-color has-alpha-channel-opacity has-black-background-color has-background\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\"><strong>Explore related products:<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-7d812b4c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/yeast-derivates\/extraferm-dtox\/\">Extraferm D&#8217;tox<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/yeasts\/fermivin-champion-booster\/\">Fermivin Champion Booster<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/yeast-derivates\/maxaferm\/\">Maxaferm<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\"><strong>Explore related solutions<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/fermentation-management\/\">Fermentation management<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/yeast-nutrition\/\">Yeast nutrition<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/yeast-inoculation\/\">Yeast inoculation<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Practical protocol Why this protocol matters A stuck alcoholic fermentation is rarely solved by simply adding more yeast. Before restarting fermentation, the wine needs to be prepared to reduce the inhibitory conditions that caused the fermentation to stop. Medium-chain fatty acids, high alcohol, low nutrient availability and poor yeast viability can all make restart difficult. [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":20769,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Riavvio di una fermentazione alcolica bloccata | Oenobrands","_seopress_titles_desc":"Protocollo passo passo per riavviare una fermentazione alcolica bloccata in circa 4 giorni con Extraferm D'tox, Fermivin Champion Booster e Maxaferm.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wpai_generated_summary":"","footnotes":""},"class_list":["post-49053","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/pages\/49053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/comments?post=49053"}],"version-history":[{"count":0,"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/pages\/49053\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/pages\/20769"}],"wp:attachment":[{"href":"https:\/\/oenobrands.com\/it\/wp-json\/wp\/v2\/media?parent=49053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}