Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
Refermentation by Saccharomyces cerevisiae or spoilage yeasts occurs when there is available sugar in the wine and insufficient inhibition for the yeast. It can result in perceptible effervescence or fizz caused by carbon dioxide (CO2) in the wine, microbial or fermentative off aromas and flavors, a drop in residual sugar (RS), visible haze or sediment, pushing corks, or shattered bottles.