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Am. J. Enol. Vitic. 38:3:239-242 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
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Inhibition of the Malolactic Bacterium, Leuconostoc oenos (PSU-1), by Decanoic Acid and Subsequent Removal of the Inhibition by Yeast Ghosts

C. G. Edwards 1 and R. B. Beelman 1

1 The Pennsylvania State University, University Park, PA 16802-7501.

The influence of decanoic acid, a metabolite produced by wine yeasts, on the growth and malolactic activity of Leuconostoc oenos (PSU-1) in grape juice was investigated. Decanoic acid was dissolved in ethanol and added to diluted Aurore grape juice before inoculation with Leuconostoc oenos (PSU-1). Although low concentrations of decanoic acid (1 mg/L) did not significantly influence cell viability or the rate of malolactic fermentation (MLF), bacterial growth and MLF were inhibited at acid concentrations of 5.0 to 10.0 mg/L. Rapid bacterial death and complete inhibition of MLF was observed at 30.0 mg/L decanoic acid. Addition of yeast ghosts (1000 mg/L) to juice containing lethal concentrations of decanoic acid was found to remove the bacterial inhibition, presumably by adsorption of the acid.

Submitted on August 22, 1986




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K. Arnink and T. Henick-Kling
Influence of Saccharomyces cerevisiae and Oenococcus oeni Strains on Successful Malolactic Conversion in Wine
Am. J. Enol. Vitic., September 1, 2005; 56(3): 228 - 237.
[Abstract] [Full Text] [PDF]


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Copyright © 1987 by the American Society for Enology and Viticulture.