6533b827fe1ef96bd1286dd2

RESEARCH PRODUCT

Biochemical aspects of stuck and sluggish fermentation in grape must

Hervé AlexandreClaudine Charpentier

subject

Chemistrybusiness.industryfood and beveragesBioengineeringEthanol fermentationApplied Microbiology and BiotechnologyYeastStuck fermentationBiotechnologycarbohydrates (lipids)Yeast in winemakingFermentationbusinessBiotechnology

description

Recently a number of studies have focused on the factors responsible for the occurrence of stuck and sluggish fermentations. Results from these studies indicate that together with nutritional deficiencies and inhibitory substances, technological practices could lead to such situations. This review explains, from a biochemical point of view, the influence of nutritional deficiencies, inhibitory substances and technological practices on yeast cell development and physiology and the fermentation process.

https://doi.org/10.1038/sj.jim.2900442