RT Journal Article
SR Electronic
T1 The Incidence of Sorbic Acid-Resistant Gluconobacters and Yeasts on Grapes Grown in New York State
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 290
OP 293
DO 10.5344/ajev.1992.43.3.290
VO 43
IS 3
A1 D. F. Splittstoesser
A1 J. J. Churney
YR 1992
UL http://www.ajevonline.org/content/43/3/290.abstract
AB Of 111 grape samples, about 50% yielded yeasts and/or Gluconobacter bacteria that were resistant to 100 mg/L or higher concentrations of sorbic acid. The counts ranged from 101 to 104 per g of fruit. Inhibition indexes, conducted on selected isolates, were determined by comparing viable counts on non-selective media with most probable numbers in apple juice containing different concentrations of ethanol and sorbic acid. The results showed a strong interaction between the concentrations of ethanol and sorbic acid and the number of microorganisms needed to initiate growth.