Abstract
Wine yeast Saccharomyces cerevisiae Montrachet and malolactic bacteria Leuconostoc oenos MCW were grown in and acclimatized to wine with significant amounts of sulfur dioxide. The cultures were transferred to wine at different pH levels with varying amounts of SO2 and dimethyl dicarbonate (DMDC). Both compounds were inhibitors to yeast and bacteria growth, and there was a synergistic activity between them. With a free SO2 level of 25 mg/L and the addition of 50 mg/L DMDC, control of the yeast and the bacteria was excellent at pH 3.6 or lower in a sweet white table wine and a dry red table wine.
- Received January 1988.
- Copyright 1988 by the American Society for Enology and Viticulture
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