English to German Science Wine / Oenology / Viticulture

It is recommended however in high alcohol potential wines of >16% v/v to add a nutritional supplement to ensure the fermentation is completed without becoming stuck or sluggish.

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In very high sugar juices with >16% v/v alcohol potential, we do recommend the addition of a complex nutrient to ensure the actively fermenting yeast does have enough nutritional supplements to complete the fermentation.