ArticleSoapy Taste, Wine Pumps, and Testing SulfiteWritten by Alison CroweI suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .Already a member? Log InYou'll Also Like Article MEMBERS ONLY Empty Airlocks, Calculating ABV, and Transplanting Vines Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel. Article MEMBERS ONLY Lysozyme, Adding Sugar, and Oak Alternatives Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.