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Interesting. So would that mean that in a low pH cranberry wine, it might be especially important to have enough nutrients? Mead makers usually follow a SNA protocol such as TOSNA. Now I am wondering if the natural anti-microbial properties of honey might be one reason that that is especially important.A quick search revealed several scientific studies related to this question. This one is way over my head, but the conclusion is that there is limited interaction between the stress factors examined in this particular study: https://academic.oup.com/femsyr/article/17/6/fox051/3950270?login=falseAnother study found synergistic effects of ethanol and SO2 in causing yeast death in the second fermentation while making sparkling wine: https://oeno-one.eu/article/view/4809
Interesting. So would that mean that in a low pH cranberry wine, it might be especially important to have enough nutrients? Mead makers usually follow a SNA protocol such as TOSNA. Now I am wondering if the natural anti-microbial properties of honey might be one reason that that is especially important.
A quick search revealed several scientific studies related to this question. This one is way over my head, but the conclusion is that there is limited interaction between the stress factors examined in this particular study: https://academic.oup.com/femsyr/article/17/6/fox051/3950270?login=false
Another study found synergistic effects of ethanol and SO2 in causing yeast death in the second fermentation while making sparkling wine: https://oeno-one.eu/article/view/4809
