How do different cooling rates after fermentation affect yeast viability and acetaldehyde production in wine?

Label:chem

Topic
After fermentation, wine is typically cooled to stabilize it and facilitate the sedimentation of yeast cells. The cooling rate can influence the post-fermentation phase, affecting yeast viability and acetaldehyde production.

From: "Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process", International Journal of Food Microbiology, Volume 442, 2 November 2025, 111368
Answer
Fast cooling was associated with higher viable cell counts and lower acetaldehyde concentrations compared to slow cooling. This indicates that fast cooling strategies can improve wine quality by preserving yeast viability and reducing acetaldehyde production.
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