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...

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Hauptverfasser:	Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	International Viticulture and Enology Society 2021-10-01
Schriftenreihe:	OENO One
Schlagworte:	vitality viability ROS intracellular pH gene expression
Online-Zugang:	https://oeno-one.eu/article/view/4809
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