Partial Fermentation

Partial or arrested fermentation is a winemaking technique where fermentation is intentionally stopped before all sugars are converted into alcohol. This can be achieved through chilling, filtration, or adding sulfur dioxide to preserve residual sweetness and maintain fresh fruit flavors. This method is often used in producing off-dry and sweet wines such as Moscato d’Asti, some Rieslings, and dessert wines. Arrested fermentation allows winemakers to craft wines with balanced sweetness, lower alcohol levels, and bright acidity.