RE-FERMENTATION
Identification
Appearance
Re-fermentation can be identified by the appearance of carbon dioxide (CO2) bubbles in an open wine (which was supposed to be still), the presence of cloudiness in the wine and the cork sticking out from the bottle.
Place of occurrence
winery
Cause of occurrence
The defect occurs as a result of wine re-fermenting in consumer containers due to the presence of residual sugar and yeasts
Counteraction
Use of an appropriate dosage of sulphur dioxide (SO2) (within the legal limits) during wine production
Use of the product Velcorin (dimethyldicarbonate (C4H6O5)) before bottling wine in consumer containers
Addition of sorbic acid to wine before bottling in consumer packaging
Filtration
Sterile bottling of wine