Recommendations and Commentary by Linda F. Bisson
AJEV Science Editor, Professor of Enology, University of California, Davis
Slow and stuck fermentations are problematic in wine production. The premature cessation of fermentation leaves the wines with an undesired high residual sugar content and provides opportunities for blooms of spoilage organisms. Much research has been published on the factors leading to fermentation arrest. The following collections include reviews on the incidence and causes of arrest of fermentation and the primary research findings underlying the causes of stuck fermentations. Other collections focus on the analysis of normal and abnormal fermentation kinetics, differences due to yeast strains and temperature. The final collection includes articles on restarting arrested fermentations. We hope you find these collections useful.