PT - JOURNAL ARTICLE AU - D. F. Splittstoesser AU - D. T. Queale AU - L. R. Mattick TI - Growth of <em>Saccharomyces Bisporus</em> Var. <em>Bisporus</em>, a Yeast Resistant to Sorbic Acid AID - 10.5344/ajev.1978.29.4.272 DP - 1978 Jan 01 TA - American Journal of Enology and Viticulture PG - 272--276 VI - 29 IP - 4 4099 - http://www.ajevonline.org/content/29/4/272.short 4100 - http://www.ajevonline.org/content/29/4/272.full SO - Am J Enol Vitic.1978 Jan 01; 29 AB - 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.