RT Journal Article SR Electronic T1 Sodium Chloride in Australian Grape Juice and Its Effect on Alcoholic and Malolactic Fermentation JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 392 OP 400 DO 10.5344/ajev.2010.61.3.392 VO 61 IS 3 A1 Rauri Donkin A1 Scott Robinson A1 Krista Sumby A1 Victoria Harris A1 Colin McBryde A1 Vladimir Jiranek YR 2010 UL http://www.ajevonline.org/content/61/3/392.abstract AB Elevated concentrations of sodium chloride (NaCl) are being observed in grape juice and wine, typically because of increasing soil and water salinity. There has been growing concern that the salt content of grapes may affect wine quality and the ability of yeast and bacteria to undertake fermentation and malolactic fermentation, respectively. This study evaluates the tolerance of Saccharomyces cerevisiae and Oenococcus oeni to salt in juice and wine by determining the duration of alcoholic fermentation and malolactic fermentation, culture viability, and metabolite production. Increased NaCl concentrations extended fermentation duration by S. cerevisiae and elevated concentrations of acetic acid and glycerol were observed. The effect of NaCl itself was not inhibitory to the O. oeni strains surveyed and in some cases appeared to enhance the extent of malic acid catabolism.