Kvasny Prum. 1999; 45(9): 226-227 | DOI: 10.18832/kp1999018

Reason of sluggish or stuck grape must fermentation.Peer-reviewed article

E. MINÁRIK

Retarded, sluggish or stucked fermentation of grape must in winemaking cause unfavourable consequences not only on wine quality but also on the economy of wine production. A series of considerable and less serious factors may influence the course of fermentation. Lack of thiamine, assimilable nitrogen, dissolved oxygen, the influence of alcohol, inhibition by C₈-C₁₀ fatty acide, the inhibitory action on key enzymates, etc., are considered. Negative factors decrease yeast biomass and cell metabolism. It is thus important to create possibly optimal conditions for the fermentation process, e.g. by the use of less sensitive pure wine yeast starters that are better equipped to unfavourable fermentation conditions.Retarded, sluggish or stucked fermentation of grape must in winemaking cause unfavourable consequences not only on wine quality but also on the economy of wine production. A series of considerable and less serious factors may influence the course of fermentation. Lack of thiamine, assimilable nitrogen, dissolved oxygen, the influence of alcohol, inhibition by C₈-C₁₀ fatty acide, the inhibitory action on key enzymates, etc., are considered. Negative factors decrease yeast biomass and cell metabolism. It is thus important to create possibly optimal conditions for the fermentation process, e.g. by the use of less sensitive pure wine yeast starters that are better equipped to unfavourable fermentation conditions.

Keywords: wein, yeats, grape must

Published: September 1, 1999