RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 272
OP 276
DO 10.5344/ajev.1978.29.4.272
VO 29
IS 4
A1 D. F. Splittstoesser
A1 D. T. Queale
A1 L. R. Mattick
YR 1978
UL http://www.ajevonline.org/content/29/4/272.abstract
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.