Abstract
The insoluble solids of several white grape juices were adjusted from 0% to 15%. After treating with 30 mg/L of sulfur dioxide, each juice was inoculated with a wine yeast culture, Montrachet #522. When the wines reached dryness, they were also inoculated with a malolactic bacteria, Leuconostoc oenos PSU-1. The results indicated that the rate of malolactic fermentation was influenced by the level of insoluble solids. Wines with the highest insoluble solids experienced the fastest rate of malolactic fermentation. In addition, the insoluble solids appeared to have an effect upon the sulfur dioxide content. Wines with the highest insoluble solids tended to be lowest in sulfur dioxide.
- Received October 1981.
- Revision received March 1982.
- Accepted March 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
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Vol 33 Issue 4
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