- PH regulation: An inadequate pH regulation (which is the acidity of the must) does not allow the must to do work appropriately and can bring about undesirable microorganisms.
- Dilution: Very dense must will prevent good and appropriate fermentation, but must that has been too diluted will require more sugar, in this last case the alcohol obtained will not come from the sugar of the fruit but from the added saccharose, which will cause loss of aroma and flavor.
- Yeast and nutrients: If the level of yeast is low the fermentation will become paralyzed.
Desserts Recipes Hygiene in the Fabrication and Manipulation Machinery, Equipment and Materials Bottles Hygiene Factors That Influence the Elaboration of Fruit Wine
