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4.1.6.c What to do if an odour of ethyl acetate or acetic acid is detected prior to fermentation

Preventive measures:

Sulphiting of the harvest
Biocontrol with an inoculation of non-saccharomyces or saccharomyces yeasts, depending on whether or not a cold pre-fermentation maceration was carried out.
Keeping the temperature cold enough to prevent this type of yeast developing (below 10°C).

Corrective measures:

Sulphiting of the harvest
Biocontrol with an inoculation of non-saccharomyces or saccharomyces yeasts, depending on whether or not a cold pre-fermentation maceration was carried out.
Keeping the temperature cold enough to prevent this type of yeast developing (below 10°C).

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4.1.6 Management of problems during alcoholic fermentation

4.1.6.c What to do if an odour of ethyl acetate or acetic acid is detected prior to fermentation

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