Acetaldehyde metabolism in industrial strains of <em>Saccharomyces cerevisiae</em> inhibited by SO<SUB>2</SUB> and cooling during alcoholic fermentation
Aim: The addition of SO2 is a common technique for stopping alcoholic fermentation by Saccharomyces cerevisiae and producing beverages with residual sugar. However, SO2 causes a metabolic shift in active yeast leading to the formation of acetaldehyde and resulting in higher preservative SO2 requirem...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/2391 |