The reason:
Malcomposition of wort;
Poor yeast quality;
Improper fermentation temperature control;
The PH of wort is not properly controlled;
Improved method:
Strictly control the use of yeast algebra;
Attention should be paid to proper storage methods and limited storage time;
Always check the mortality of the stored yeast and the budding rate of the added yeast;
The right method of adding yeast, including the right amount of adding, the right time to add, the necessary stirring and oxygenation;
For the fermentation broth with slow onset and slow hypoglycemia, high foam wine can be added to make up;