Biochemical aspects of stuck and sluggish fermentation in grape must
- 1 January 1998
- journal article
- Published by Oxford University Press (OUP) in Journal of Industrial Microbiology & Biotechnology
- Vol. 20 (1) , 20-27
- https://doi.org/10.1038/sj.jim.2900442
Abstract
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
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