PT - JOURNAL ARTICLE AU - Bryan E. N. Todd AU - Graham H. Fleet AU - Paul A. Henschke TI - Promotion of Autolysis Through the Interaction of Killer and Sensitive Yeasts: Potential Application in Sparkling Wine Production AID - 10.5344/ajev.2000.51.1.65 DP - 2000 Jan 01 TA - American Journal of Enology and Viticulture PG - 65--72 VI - 51 IP - 1 4099 - http://www.ajevonline.org/content/51/1/65.short 4100 - http://www.ajevonline.org/content/51/1/65.full SO - Am J Enol Vitic.2000 Jan 01; 51 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.