Table 4 Evolution of cell viability during the production process of sparkling wine monitored by flow cytometry (FCM). The ratio between live and dead cells (RLD) or compromised cells (RLC) showed an interesting trend, reflecting the stress effect of media composition on the yeast population
From: The application of flow cytometry in microbiological monitoring during winemaking: two case studies
FCM dead cells (cells/mL) | FCM damaged cells (cells/mL) | FCM live cells (cells/mL) | RLD | RLC | |
|---|---|---|---|---|---|
Pure yeast culture | 2.0E + 06 | 7.3E + 05 | 6.5E + 07 | 32.5 | 89.0 |
Yeast in water/wine mixture | 7.8E + 06 | 8.2E + 06 | 6.7E + 07 | 8.5 | 8.2 |
Pied de cuve | 4.9E + 06 | 1.9E + 06 | 1.5E + 07 | 3.0 | 7.7 |
Bottle fermentation | 8.8E + 05 | 5.1E + 05 | 1.9E + 06 | 2.2 | 3.8 |
Wine two months after bottling | 1.4E + 06 | 1.5E + 05 | 8.0E + 05 | 0.6 | 5.4 |