What would it take to slow down fermentation? (Specific: Wine / grape juice)

I am working on a story about a person who was raised on an earth-like planet and later moves to our earth. The planet he is from specializes in fruit juice and alcohol making, in specific, wine. When he gets to earth, he attempts to grow some of his grapes to make grape-juice to ferment. The problem is that once he makes this grape juice, it quickly ferments. This may not seem like a problem to us, but on his home planet, it takes much longer to ferment the juice past the first stage. (In most cases many years before it is ready to be aged)

So, my question is, what specifically does it take to slow down fermentation to such a degree? (Temperature, atmospheric content, greenhouse gasses)?

For this question, I'm assuming that the grapes he grew were the ones he brought from his home world, so they are the same and grow fine here. The yeast strain used is the same for both Earth and his home planet. So the causes for the slowing he was accustomed to are completely external.

I am definitely not an expert on wine, so some further clarification might be needed.

posted about 5 years ago

The Silhouette‭

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