TY - JOUR T1 - Acetic Acid as a Causative Agent in Producing Stuck Fermentations JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 278 LP - 280 DO - 10.5344/ajev.1995.46.2.278 VL - 46 IS - 2 AU - James E. Rasmussen AU - Edward Schultz AU - Robert E. Snyder AU - Richard S. Jones AU - Clark R. Smith Y1 - 1995/01/01 UR - http://www.ajevonline.org/content/46/2/278.abstract N2 - 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. ER -