Food is essential for survival. Since the beginning, people have been interested in preserving food for later consumption. Overtime, many methods of food preservation have been tried. These include heating, freezing, drying, fermenting, and adding chemical preservatives. In recent years, the use of chemical preservatives has increased. This is due to the developments in marketing and distribution of the food we consume and also because of the large variety of foods offered for consumption.
Premature cessation of an alcoholic fermentation, commonly known as a stuck fermentation, is a serious winemaking problem. Restarting a stuck fermentation is often difficult and time consuming, but more importantly, it creates a favorable condition for the growth and activity of spoilage microorganisms. There are several factors that are responsible for fermentation problems.
The basic procedure of red wine production is outlined in the diagram. An important point in making red wine is that the fermenting must consists of juice skins and seeds. As a result, the composition of red wine is determined by the constituents extracted from skins and seeds in addition to those present in the juice.