SUMMARY

• 1. Sluggish and stuck fermentations : some actual trends on their physiological basis
  (J.M. Salmon - Institut Supérieur de la Vigne et du Vin - France)
• 2. Nutrients, yeast hulls and proline in the wine fermentation
  (W.M. Ingledew - University of Saskatchewan Saskatoon - Canada)
• 3. Sluggish and stuck fermentation. Effectiveness of ammonium-nitrogen and oxygen additions
  (J.M. Sablayrolles - Institut Supérieur de la Vigne et du Vin - France)
• 4. Analysis of yeast metabolism in order to prevent sluggish or interrupted fermentation in relation to the quality of wine : ph.r. Uvarum (S6U), ph.r Cerevisiae (S1C)
  (Ciofli G., Garofolo A., Lo Scalzo R., Cedroni A. - Istituto Sperimentale per l'Enologia Asti - Italy)
• 5. Identification of O-Aminophenols as secondary metabolites of saccharomyces yeast during fermentation by synthetic medium
  (Ciofli G., Garofolo A., Di Stefano R. - Istituto Sperimentale per l'Enologia Asti - Italy)
• 6. The influence of yeast strains on hybrid aroma
  (T. Hühn, W.R. Sponholz - Research Station Geisenheim - Germany • S. Bottero - University Torino - Italy • E. Kallinikidou - University TEI - Athens)
• 7. Survey of available nitrogen for yeast growth in New York grape musts
  (Henick-Kling T., Edinger W.D., and Larsson-Kovach I.M. - Department of Food Science and Technology, Cornell University - USA)
• 8. Use of oligo-strain yeast cultures to increase complexity of wine aroma
  (M. Grossmann, H. Linsenmeyer, H. Muno and A. Rapp - Research Station Geisenheim - Germany)
• 9. Changes in grape must microbial flora as affected by winemaking operations before yeast inoculation: an investigation on 12 wineries in Trentino (North Italy)
  (A. Cavazza - Istituto Agrario di S. Michele • C. Zini - Càvit, Cantina Viticoltori)
• 10. Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds
  (D. Rauhut, H. Kürbel, H.H. Dittrich and M. Grossmann - Fachgebiet Mikrobiologie und Biochemie - Geisenheim)
• 11. Influence of nitrogen compounds in grapes on aroma compounds of wines
  (A. Rapp - Bundesansalt für Züchtungsforschung an Kulturpflanzen - BRD • G. Versini - Istituto Agrario - Italia)
• 12. Effect of fermaid addition to white grape juice on the behavior of several commercial yeast strains
  (Gianni Trioli - Lallemand - Italia)
• 13. Fermentations: Problems, solutions and prevention
  (J.R. Morris, G. Main and R. Threlfalli - University of Arkansase - USA)
• 14. Impact of glucose-fructose-ratio on stuck fermentation: practical experiences to restart stuck fermentations
  (Jürg Gafner and Martin Schütz - Beverage Microbiology, Federal Research Station for Fruit-Growing, Viticulture and Horticulture - Switzerland)