Journal of Industrial Microbiology and Biotechnology

, Volume 20, Issue 1, pp 20–27

Biochemical aspects of stuck and sluggish fermentation in grape must

  • H Alexandre
  • C Charpentier

DOI: 10.1038/sj.jim.2900442

Cite this article as:
Alexandre, H. & Charpentier, C. J Ind Microbiol Biotech (1998) 20: 20. doi:10.1038/sj.jim.2900442

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.

Keywords: stuck and sluggish fermentation; must; wine; yeast; enology; Saccharomyces cerevisiae

Copyright information

© Society for Industrial Microbiology 1998

Authors and Affiliations

  • H Alexandre
    • 1
  • C Charpentier
    • 1
  1. 1.Laboratoire d’Oenologie, Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, 21004 Dijon, FranceFR