Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations

Masayoshi Kudo, Paola Vagnoli, Linda F. Bisson
Am J Enol Vitic. January 1998 49: 295-301; published ahead of print January 01, 1998
Masayoshi Kudo
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Paola Vagnoli
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Linda F. Bisson
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

The effect of the ratio of potassium to hydrogen ions on fermentation rate and progression was evaluated in conditions mimicking grape juice. A molecular K+/H+ ratio of 25:1 was found to be the minimum required for the completion of fermentation. Decreases in potassium concentration resulted in the failure to metabolize available glucose and fructose causing a stuck fermentation. If potassium levels were too high relative to the pH, the decrease in pH brought about by potassium uptake lowered the medium pH to a level at which it became inhibitory to continued fermentation. Thus, the ratio of potassium to hydrogen ion concentration will lead to a problem in progression of the fermentation if it is either too low or too high. The ratio of potassium to hydrogen ion did not affect rate of growth or formation of maximal cell biomass, but it did slightly impact maintenance of cell viability, which could be a contributing factor to the arrest of fermentation. Fermentation arrest was not detectable until three days post-inoculation; however, supplementation with potassium at that or later times did not restore fermentation rate. Grape juice at pH 3.3 or below may be at risk of premature arrest of fermentation due to a deficiency or excess of potassium, depending upon the buffering capacity of the juice.

  • Saccharomyces
  • stuck fermentation
  • potassium
  • pH
  • Copyright 1998 by the American Society for Enology and Viticulture
PreviousNext
Back to top

Vol 49 Issue 3

Issue Cover
  • Table of Contents
  • Index by author
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations
Masayoshi Kudo, Paola Vagnoli, Linda F. Bisson
Am J Enol Vitic.  January 1998  49: 295-301;  published ahead of print January 01, 1998

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations
Masayoshi Kudo, Paola Vagnoli, Linda F. Bisson
Am J Enol Vitic.  January 1998  49: 295-301;  published ahead of print January 01, 1998
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Predicting Berry Quality Attributes in cv. Xarel·lo Rain-Fed Vineyards Using Narrow-Band Reflectance-Based Indices
  • Grapevine Crown Gall Suppression Using Biological Control and Genetic Engineering: A Review of Recent Research
  • Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
Show more Article

Similar Articles

Advertisement

1 1

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire