Diagnosis and Rectification of Stuck and Sluggish Fermentations
By L. Bisson, C. Butzke. American Journal of Enology and Viticulture, 2000
180 citations recorded by the source corpus.
Suboptimal fermentation rates and incomplete sugar utilization are symptoms of environmental or physiological stress imposed upon the yeast Saccharomyces. The ability to restart an arrested fermentation and to increase the rate of one that is sluggish depends upon correctly diagnosing the root cause of the problem for the yeast. Careful analysis of fermentation conditions and of the fermentation profile can provide clues to the reason for poor fermentation performance. Astute monitoring of the fermentation can assist the winemaker in early identification of problem fermentations. Proper analysis of juice composition and careful attention to yeast nutritional and physiological needs can reduce the incidence of arrest of fermentation. Problem fermentations can be divided into four general categories: sluggish initiation, rate eventually becoming normal; sluggish initiation slow rate throughout the fermentation; normal initiation of fermentation, becoming sluggish; and a normal fermentation that abruptly arrests. Each type of problem fermentation is associated with different types of stress for the yeast.
Subfields: Cell Biology, Immunology, Rehabilitation
View Paper: https://www.semanticscholar.org/paper/8eea8e22148180d18b870057accd19464041a2ed
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Cell Biology
In Immunology
In Rehabilitation
Citations in the corpus
- Biochemistry of Alcoholic Fermentation (2009, background): “The causes and the ways to avoid stuck and sluggish fermentations are discussed later (Bisson and Butzke 2000).”
- Understanding and managing nitrogen nutrition in grapevine: a review (2021, methodology): “Bisson and Butzke (2000) recommended a YAN adjustment depending on °Brix degree: 200 mg/L at 21 °Brix, 250 mg/L at 23 °Brix, 300 mg/L at 25 °Brix and 350 mg/L at 27 °Brix.”
- Yeasts and wine off-flavours: a technological perspective (2011, background): “Another problem is the inhibition of fermenting yeasts leading to stuck fermentations (Bisson and Butzke 2000).”