TY - JOUR T1 - Growth of <em>Saccharomyces Bisporus</em> Var. <em>Bisporus</em>, a Yeast Resistant to Sorbic Acid JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 272 LP - 276 DO - 10.5344/ajev.1978.29.4.272 VL - 29 IS - 4 AU - D. F. Splittstoesser AU - D. T. Queale AU - L. R. Mattick Y1 - 1978/01/01 UR - http://www.ajevonline.org/content/29/4/272.abstract N2 - Strain Y-2 of S. bisporus var. bisporus exhibited exceptional tolerance to sorbic acid: growth occurred in grape juice broth containing over 800 mg/l undissociated acid. The concentration of inhibitor in a juice or wine determined the amount of total yeast growth. The reduced cell yields were not due to the depletion of a nutrient, the accumulation of toxic levels of alcohol, or to a limitation on the number of cell generations. In wines the amount of sorbic acid needed to prevent significant growth was inversely related to the concentration of ethanol. A search for yeasts of similar resistance to sorbic acid indicated they were not common contaminants of grapes. ER -