TY - JOUR T1 - Production of Acetic Acid from Ethanol by Wine Yeasts JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 13 LP - 16 DO - 10.5344/ajev.1968.19.1.13 VL - 19 IS - 1 AU - P. F. Rosell AU - H. V. Ofria AU - N. J. Palleroni Y1 - 1968/01/01 UR - http://www.ajevonline.org/content/19/1/13.abstract N2 - A local strain of the typical wine yeast Saccharomyces cerevisiae var. ellipsoideus was found to accumulate acetic acid in a liquid medium with ethanol under aerobic conditions. Acetic acid accumulation was studied in relation to the initial concentration of alcohol. Acetic acid accumulation (6g per liter) was maximum in media whose initial alcohol concentration was around 4% (v/v). The accumulation fell off rapidly at initial ethanol concentrations higher than 6%. The results, of interest to enologists are also discussed from the taxonomic point of view. ER -