PT  - JOURNAL ARTICLE
AU  - JIM-WEN R. LIU
AU  - JAMES F. GALLANDER
TI  - Effect of pH and Sulfur Dioxide on the Rate of Malolactic Fermentation in Red Table Wines
AID  - 10.5344/ajev.1983.34.1.44
DP  - 1983 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 44--46
VI  - 34
IP  - 1
4099  - http://www.ajevonline.org/content/34/1/44.short
4100  - http://www.ajevonline.org/content/34/1/44.full
SO  - Am J Enol Vitic.1983 Jan 01; 34
AB  - The pH of three must samples from Chancellor, a red French hybrid, was adjusted to 3.3, 3.5, and 3.7, respectively. Musts at each pH were treated with 25, 50, and 75 ppm sulfur dioxide, respecitvley, and then inoculated with a wine yeast, Saccharomyces cerevisiae Montrachet #522. When the fermenting musts reached 5°Brix, each was inoculated with a malolactic bacteria, Leuconostoc oenos PSU-1. For each level of SO2, rates of malolactic fermentation were nearly the same at pH 3.5 and 3.7, but fermentation was much slower at pH 3.3. At a given pH, malolactic fermentation was faster at the lower SO2 levels. Following inoculation, the bacterial population decreased, and the lowest bacterial count was observed in the presence of low pH and high SO2.