RT Journal Article
SR Electronic
T1 Acetic Acid as a Causative Agent in Producing Stuck Fermentations
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 278
OP 280
DO 10.5344/ajev.1995.46.2.278
VO 46
IS 2
A1 James E. Rasmussen
A1 Edward Schultz
A1 Robert E. Snyder
A1 Richard S. Jones
A1 Clark R. Smith
YR 1995
UL http://www.ajevonline.org/content/46/2/278.abstract
AB Sample lots of 1993 Chardonnay grape juice and Merlot must with skins were fermented in duplicate lots under controlled temperature using techniques common to commercial winemaking. At mid-fermentation, four levels of acetic acid were introduced to simulate fermentative acetic acid spoilage independent of other bacterial metabolism. Effects on fermentation rate are reported. An hypothesis for the mode of action of acetic acid toxicity is proposed.