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PREFACE
 tuck fermentations remain a major concern to oenologists. Their causes are manifold and as yet are not precisely defined.
Nevertheless, the research in oenology has highlighted the importance of the musts composition on both the kinetics of fermentation and the occurrence of stuck fermentations. This has permitted us to devise strategies in order to limite the occurrence of these phenomenon.
LALLEMAND has gathered international specia]ists on this subjcct as to review knowledge in this area. Tools and hints were proposed to the profession on how to reduce the risk of stuck fermentation, especially with white wines.
The forum was organized at the Institute of Geisenhelm, Cermany, on the occasion of their 100th anniversary. LALLEMAND, as the leader of dry wine yeast production, is proud to publish in this book of reference the text of the lectures given.
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