@article {Bokulichajev.2014.14096, author = {Nicholas A. Bokulich and Michael Swadener and Koichi Sakamoto and David A. Mills and Linda F. Bisson}, title = {Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion}, elocation-id = {ajev.2014.14096}, year = {2014}, doi = {10.5344/ajev.2014.14096}, publisher = {American Journal of Enology and Viticulture}, abstract = {The use of sulfur dioxide as an antimicrobial in winemaking is a well-established, common practice. While much is known about its antimicrobial effects at single doses, little is known about its effects on microbial dynamics across a range of doses in conjunction with yeast inoculation. We investigated the cumulative impacts of yeast inoculation and sulfur dioxide treatments across a broad dose range (0{\textendash}150 μg/L SO2) on the bacterial and fungal communities of wine fermentations using high-throughput marker-gene sequencing. Results reveal a dose-dependent effect, with lactic acid bacteria and Gluconobacter proliferating in fermentations receiving \< 25 μg/L SO2, but other bacteria and fungi were unaffected by treatment. Microbial profiles were stabilized at doses >=25 μg/L SO2, and fermentation performance decreased at higher doses (100{\textendash}150 μg/L SO2). Yeast inoculation alone conferred a stabilizing effect, reducing the bacterial growth seen in unsulfited fermentations, but this effect was not additive in conjunction with SO2 additions.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/early/2014/12/05/ajev.2014.14096}, eprint = {https://www.ajevonline.org/content/early/2014/12/05/ajev.2014.14096.full.pdf}, journal = {American Journal of Enology and Viticulture} }