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- A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. There are several potential causes of a stuck fermentation; the most common are excessively high temperatures killing off the yeast, or a must deficient in the nitrogen food source needed for the yeast to thrive. Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch. Winemakers often take several steps to limit the possibility of a stuck fermentation occurring, such as adding nitrogen to the must in the form of diammonium phosphate or using cultured yeast with a high temperature and alcohol tolerance. These steps will each have their own subtle or dramatic effect on the resulting flavors and quality of the wine. (en)
- 「發酵停滯」是釀造葡萄酒或啤酒的用詞，英文為「Stuck Fermentation」，意指酵母在發酵過程還未完成及酒精度未達標下停止活躍，導致發酵過程意外地終止。 不同於釀造甜酒或時，一些釀酒師為了保留甜味，在發酵過程中蓄意提前介入停止發酵。意外的發酵停滯令釀製中的葡萄酒因細菌及氧化而變質，因此釀酒師在釀酒過程中不預期也不希望發生發酵停滯。 發酵停滯潛在原因很多，最常見的有二：釀酒期間温度太高令酵母死亡、及酵母缺少必須食糧中的氮(Nitrogen)。發酵停滯一旦發生，死亡了的酵母會產生不良化學物質，令其他酵母難以繼續生存，也就很難再令發酵過程再度活躍起來。 要預防發酵停滯的發生，可人工添加酵母食糧中的「氮」，在酒莊中常見以磷酸二銨(Diammonium Phosphate, DAP)形式添加；又或使用能容忍較高温度及酒精度的進行發酵，唯以上措施亦會改變葡萄酒的品質及味道。 (zh)
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- 「發酵停滯」是釀造葡萄酒或啤酒的用詞，英文為「Stuck Fermentation」，意指酵母在發酵過程還未完成及酒精度未達標下停止活躍，導致發酵過程意外地終止。 不同於釀造甜酒或時，一些釀酒師為了保留甜味，在發酵過程中蓄意提前介入停止發酵。意外的發酵停滯令釀製中的葡萄酒因細菌及氧化而變質，因此釀酒師在釀酒過程中不預期也不希望發生發酵停滯。 發酵停滯潛在原因很多，最常見的有二：釀酒期間温度太高令酵母死亡、及酵母缺少必須食糧中的氮(Nitrogen)。發酵停滯一旦發生，死亡了的酵母會產生不良化學物質，令其他酵母難以繼續生存，也就很難再令發酵過程再度活躍起來。 要預防發酵停滯的發生，可人工添加酵母食糧中的「氮」，在酒莊中常見以磷酸二銨(Diammonium Phosphate, DAP)形式添加；又或使用能容忍較高温度及酒精度的進行發酵，唯以上措施亦會改變葡萄酒的品質及味道。 (zh)
- A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. There are several potential causes of a stuck fermentation; the most common are excessively high temperatures killing off the yeast, or a must deficient in the nitrogen food source needed for the yeast to thrive. Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch. Winemakers o (en)
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- Stuck fermentation (en)
- 發酵停滯 (zh)
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