RT Journal Article
SR Electronic
T1 Effect of pH and Sulfur Dioxide on the Rate of Malolactic Fermentation in Red Table Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 44
OP 46
DO 10.5344/ajev.1983.34.1.44
VO 34
IS 1
A1 JIM-WEN R. LIU
A1 JAMES F. GALLANDER
YR 1983
UL http://www.ajevonline.org/content/34/1/44.abstract
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.