Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation

Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2) a yeast strain produces are important considerat...

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Bibliographic Details

Published in:	OENO One
Main Authors:	Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2023-06-01
Subjects:	acetaldehyde co-inoculation malolactic fermentation Oenococcus oeni Saccharomyces cerevisiae sulfur dioxide
Online Access:	https://oeno-one.eu/article/view/7306