RT Journal Article SR Electronic T1 Promotion of Autolysis Through the Interaction of Killer and Sensitive Yeasts: Potential Application in Sparkling Wine Production JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 65 OP 72 DO 10.5344/ajev.2000.51.1.65 VO 51 IS 1 A1 Bryan E. N. Todd A1 Graham H. Fleet A1 Paul A. Henschke YR 2000 UL http://www.ajevonline.org/content/51/1/65.abstract AB Changes in yeast population and extracellular protein concentration were measured in two commercial sparkling wines over 18 months and showed a prolonged death phase of the yeast which could contribute to a delay in the commencement of autolysis. As a means of accelerating the onset of autolysis, interactions between two K2 killer strains of Saccharomyces cerevisiae and two sensitive strains of S. cerevisiae were investigated. Using protein release as a marker of autolysis, a mixed fermentation of killer and sensitive yeast gave rapid death of the sensitive cells and significantly higher protein release than in control fermentations. This behavior was observed in media at wine pH and media containing 10% (w/v) ethanol, suggesting that killer and sensitive yeast interactions may be utilized during sparkling wine production to accelerate the onset of yeast autolysis.