Wine

Carbon dioxide is toxic to yeast and can impact cell performance. The release of carbon dioxide helps to minimize toxicity and decreases the lag phase of yeast growth. This is the time in which juice is most sensitive to both enzymatic and chemical oxidation. Mixing during fermentation keeps the yeast in suspension, and helps to drive carbon dioxide out of solution, resulting in a lowering of carbon dioxide saturation. Mixing during fermentation may be important, regardless of the size and shape of the vessel. Some addition products contain inert compounds like micro-crystalline cellulose, the purpose of which is to help release carbon dioxide from solution.

Potential Resources

• https://www.apps.fst.vt.edu/extension/enology/online.html
• https://www.researchgate.net/publication/49842680_Micro-Oxygenation_of_Red_Wine_Techniques_Applications_and_Outcomes
• http://www.math.fsu.edu/~gmizell/mead/Lallemand%20Yeast%20Quick%20Reference.pdf