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Am. J. Enol. Vitic. 46:2:278-280 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Acetic Acid as a Causative Agent in Producing Stuck Fermentations

James E. Rasmussen 1, Edward Schultz 1, Robert E. Snyder 1, Richard S. Jones 2, and Clark R. Smith 2

1 Napa Valley College, Napa, California 95448
2 Vinovation, Inc., 818 Mendocino Ave., Suite 200, Santa Rosa, California 95401.

Sample lots of 1993 Chardonnay grape juice and Merlot must with skins were fermented in duplicate lots under controlled temperature using techniques common to commercial winemaking. At mid-fermentation, four levels of acetic acid were introduced to simulate fermentative acetic acid spoilage independent of other bacterial metabolism. Effects on fermentation rate are reported. An hypothesis for the mode of action of acetic acid toxicity is proposed.

Key words: acetic acid, stuck fermentation

Submitted on July 25, 1994




This article has been cited by other articles:


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D. Jussier, A. Dube Morneau, and R. Mira de Orduna
Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay
Appl. Envir. Microbiol., January 1, 2006; 72(1): 221 - 227.
[Abstract] [Full Text] [PDF]


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Copyright © 1995 by the American Society for Enology and Viticulture.