Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH.  However...

Full description

Bibliographic Details
Main Authors: Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Format: Article
Language:English
Published: International Viticulture and Enology Society 2021-10-01
Series:OENO One
Subjects:
vitality
viability
ROS
intracellular pH
gene expression
Online Access:https://oeno-one.eu/article/view/4809

Similar Items

Similar Items