Abstract
Strain Y-2 of S. bisporus var. bisporus exhibited exceptional tolerance to sorbic acid: growth occurred in grape juice broth containing over 800 mg/l undissociated acid. The concentration of inhibitor in a juice or wine determined the amount of total yeast growth. The reduced cell yields were not due to the depletion of a nutrient, the accumulation of toxic levels of alcohol, or to a limitation on the number of cell generations. In wines the amount of sorbic acid needed to prevent significant growth was inversely related to the concentration of ethanol. A search for yeasts of similar resistance to sorbic acid indicated they were not common contaminants of grapes.
- Received March 1978.
- Accepted August 1978.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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Vol 29 Issue 4
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