Acetaldehyde metabolism in industrial strains of <em>Saccharomyces cerevisiae</em> inhibited by SO<SUB>2</SUB> and cooling during alcoholic fermentation

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 require...

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Bibliographic Details
Main Authors: Erhu Li, Ramón Mira de Orduña Heidinger
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-06-01
Series:OENO One
Subjects:
yeast
alcoholic fermentation
Saccharomyces cerevisiae
acetaldehyde
wine
SO2
Online Access:https://oeno-one.eu/article/view/2391

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