Understanding Problem Fermentations – A Review

  • S. Malherbe Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
  • F.F. Bauer Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
  • M. du Toit Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa

Abstract

Despite advances in winemaking technology and improvements in fermentation control, problem alcoholic and
malolactic 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.

Downloads

Download data is not yet available.
Published
2016-12-13
Section
Articles