Understanding Problem Fermentations – A Review
Abstract
Despite advances in winemaking technology and improvements in fermentation control, problem alcoholic andmalolactic fermentations remain a major oenological concern worldwide. This is due to possible depreciation of
product quality and its consequent negative economic impact. Various factors have been identified and studied over
the years, yet the occurrence of fermentation problems persists. The synergistic effect of the various factors amongst
each other provides additional challenges for the study of such fermentations. This literature review summarises
the most frequently studied causes of problematic alcoholic and malolactic fermentations and in addition provides a
summary of established and some potential new analytical technologies to monitor and investigate the phenomenon
of stuck and sluggish fermentations.
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