Fermentation management: steering, not drift

The standard

Guided fermentation derives each intervention from the measured state of must and yeast, not from a fixed schedule. Temperature and nutrients follow the course, not the reverse.

Criteria

• Temperature, nutrients and oxygen are aligned with the fermentation course
• Each intervention follows a measurement of the current state
• The aim is a complete, steady course without a stall
• Refraining from an intervention is itself a decision

Distinction

Fermentation management ≠ alcoholic fermentation: fermentation is the biochemical process, its management the steering of it. Fermentation management ≠ spontaneous fermentation: even a spontaneously begun fermentation is guided. Guided fermentation thus distinguishes the process from its steering.