• Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019


Linda F. Bisson

Slow and incomplete or arrested yeast fermentations are a chronic problem for the wine industry worldwide. These fermentation problems arise due to the presence and impact of various stress factors in the yeast environment, some of which are unavoidable and others of which are the result of inappropriate fermentation management decisions. As the yeast adapt to these stress conditions, fermentation rates are adjusted to maintain cell viability. If conditions become so severe that continuation of metabolic activity will result in cell death, cells will arrest metabolism and cease consumption of sugar and enter a specific resting phase. There is a period during which this process of stress adaptation can be reversed or modified and the yeast encouraged to maintain or resume fermentation rates. The ability to effectively treat a slow or arrested fermentation depends upon both knowing the source of the stress and being able to correct the problem.
Published on 05/10/2005
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