「发酵停滞」是酿造葡萄酒或啤酒的用词，英文为「Stuck Fermentation」，意指酵母在发酵过程还未完成及酒精度未达标下停止活跃，导致发酵过程意外地终止。

不同于酿造甜酒或强化葡萄酒时，一些酿酒师为了保留甜味，在发酵过程中蓄意提前介入停止发酵。意外的发酵停滞令酿制中的葡萄酒因细菌及氧化而变质，因此酿酒师在酿酒过程中不预期也不希望发生发酵停滞。

发酵停滞潜在原因很多，最常见的有二：酿酒期间温度太高令酵母死亡、及酵母缺少必须食粮中的氮(Nitrogen)。发酵停滞一旦发生，死亡了的酵母会产生不良化学物质，令其他酵母难以继续生存，也就很难再令发酵过程再度活跃起来。

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 excessive 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. At the winery winemakers take several steps to limit the possibility of a stuck fermentation occurring, such as adding nitrogen to the must in the form diammonium phosphate or using cultured yeast with a high temperature and alcohol tolerance. These steps that winemakers may take to prevent a stuck fermentation will each have their own subtle or dramatic effect on the resulting flavors and quality of the wine.