Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 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 requirem...

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Veröffentlicht in:	OENO one 2020-06, Vol.54 (2), p.351-358
Hauptverfasser:	Li Erhu, Ramon, Mira de Orduna
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science & Technology Life Sciences & Biomedicine Science & Technology
Online-Zugang:	Volltext
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