What happens if the fermentation temperature drops drastically during the mid-stage of fermentation using a Saccharomyces cerevisiae strain optimized for whiskey production?

A drastic drop in fermentation temperature during the mid-stage of fermentation using a Saccharomyces cerevisiae strain optimized for whiskey production will cause several detrimental effects. First, yeast activity will significantly slow down or even stall. Saccharomyces cerevisiae, the common yeast used in whiskey production, has an optimal temperature range for fermentation. A sudden temperature drop reduces the yeast's metabolic rate, slowing down sugar consumption a....