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Am. J. Enol. Vitic. 43:3:290-293 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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The Incidence of Sorbic Acid-Resistant Gluconobacters and Yeasts on Grapes Grown in New York State

D. F. Splittstoesser 1 and J. J. Churney 1

1 Dept. of Food Science & Technology, Cornell University, NYSAES, Geneva, NY 14456.

Of 111 grape samples, about 50% yielded yeasts and/or Gluconobacter bacteria that were resistant to 100 mg/L or higher concentrations of sorbic acid. The counts ranged from 101 to 104 per g of fruit. Inhibition indexes, conducted on selected isolates, were determined by comparing viable counts on non-selective media with most probable numbers in apple juice containing different concentrations of ethanol and sorbic acid. The results showed a strong interaction between the concentrations of ethanol and sorbic acid and the number of microorganisms needed to initiate growth.

Key words: sorbic acid, yeasts, gluconobacters

Submitted on January 14, 1992






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Copyright © 1992 by the American Society for Enology and Viticulture.