PT  - JOURNAL ARTICLE
AU  - D. F. Splittstoesser
AU  - L. R. Mattick
TI  - The Storage Life of Refrigerated Grape Juice Containing Various Levels of Sulfur Dioxide
AID  - 10.5344/ajev.1981.32.2.171
DP  - 1981 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 171--173
VI  - 32
IP  - 2
4099  - http://www.ajevonline.org/content/32/2/171.short
4100  - http://www.ajevonline.org/content/32/2/171.full
SO  - Am J Enol Vitic.1981 Jan 01; 32
AB  - Shelf life at 5°C was determined for 135 grape juices treated with 0, 100, 200 and 300 ppm SO2. Of the untreated samples, 85% fermented within five weeks compared to a rate of 13% in 30 weeks in the presence of 100 ppm SO2. Only three juices treated with 200 ppm SO2 and two treated with 300 ppm fermented during 30 to 35 weeks of storage. Examination of 13 nonfermented juices treated with 200 ppm SO2 revealed all to be negative for viable yeasts at the end of this period. The sulfited juices that had fermented had initial yeast populations of 106/mL or greater. Settling of juices for 26 hours reduced viable yeast populations by 54 to 96% and thus might be a practical control procedure. The addition of 200 ppm SO2 appeared to be the optimal treatment since it completely inhibited mold growth and prevented fermentation of most samples. It was concluded that the combination of SO2 plus a low storage temperature is feasible for the preservation of Eastern grape juice providing that yeast contamination is not excessive.