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1 Irrigated Agriculture Research
and Extension Center, Washington State University, Prosser, WA 99350-9687.
Strains of Pediococcus spp. were isolated from commercial wines produced in Washington state. Nine strains
of P. parvulus and one of P. inopinatus (tentative) were identified and characterized with regards to fermentation
of carbohydrates and tolerances to SO2 and ethanol. Fermentation responses were similar for all strains with
the exceptions of 
-methyl-D-glucoside, sorbitol, and sucrose from which some strains could produce acid but
not all. All strains grew in 15 and 30 mg/L total SO2 (pH 3.5), but with longer lag times as the concentration of
SO2 increased. Most strains grew well in 12% ethanol with the exceptions being P. inopinatus WS-10B and P.
parvulus WS-13B. P. parvulus WS-29A was the only strain to grow in 14% ethanol. Only one of the strains (P.
parvulus WS-9) could catalyze malolactic fermentation in a Cabernet Sauvignon wine.
Key words: ampelography, rootstock
Submitted on December 16, 1991
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