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Am. J. Enol. Vitic. 41:1:7-11 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Possible Use of Nisin in Winemaking. II. Experiments to Control Lactic Acid Bacteria in the Production of Wine

F. Radler 1

1 Institut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Federal Republic of Germany.

The selective action of the polypeptide Nisin on lactic acid bacteria was investigated during the alcoholic fermentation. In mixed cultures of lactic acid bacteria and wine yeast in different media, the bacteria were killed by Nisin, whereas the yeast fermentation was not affected. Nisin-sensitive lactic acid bacteria did not grow in the presence of Nisin. In grape must, even the rather resistant L. casei was inhibited by high concentrations of Nisin. In pilot scale experiments with fresh musts from several grape varieties, no difference in the composition or the taste of the wines was detected when Nisin had been added to the grape musts prior to fermentation.

Key words: Nisin, lactic acid bacteria, yeast, Leuconostoc, Pediococcus, Lactobacillus

Submitted on March 21, 1989






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