Minárik, E.: Reasons of Slugish or Stuck Grape Must Fermentation.

Retarded, sluggish or stucked fermentation of grape must in winemaking cause unfavourable consequences not only on wine quality but also on the economy of wine production. A series of considerable and less serious factors may influence the course of fermentation. Lack of thiamine, assimilable nitrogen, dissolved oxygen, the influence of alcohol, inhibition by C8-C10 fatty acide, the inhibitory action on key enzymes, etc., are considered. Negative factors decrease yeast biomass and cell metabolism. It is thus important to create possibly optimal conditions for the fermentation process, e.g. by the use of less sensitive pure wine yeast starters that are better equipped to unfavourable fermentation conditions.