The synergism between SO<SUB>2</SUB> and ethanol is the “villain” of yeasts at the beginning of the second fermentation of sparkling wines
In our paper, we show that at a pH commonly found in sparkling base wines (i.e., 2.8-3.3), a synergism occurs between the SO2 added as a preservative and the ethanol present in the base wine. This synergism causes high stress on yeasts that lead to an important loss of viability, which in turn caus...
שמור ב:
| Principais autores: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Alemão |
| יצא לאור: |
International Viticulture and Enology Society
2022-03-01
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| סדרה: | IVES Technical Reviews |
| גישה מקוונת: | https://ives-technicalreviews.eu/article/view/5433 |
| תגים: |
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