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Biochemical aspects of stuck and sluggish fermentation in grape must

1998; Springer Science+Business Media; Volume: 20; Issue: 1 Linguagem: Inglês

10.1038/sj.jim.2900442

1476-5535

Hervé Alexandre, C. Charpentier,

Biochemical and biochemical processes

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.