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Article

Sodium Chloride in Australian Grape Juice and Its Effect on Alcoholic and Malolactic Fermentation

Rauri Donkin, Scott Robinson, Krista Sumby, Victoria Harris, Colin McBryde, Vladimir Jiranek
Am J Enol Vitic. September 2010 61: 392-400; published ahead of print September 01, 2010 ; DOI: 10.5344/ajev.2010.61.3.392
Rauri Donkin
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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Scott Robinson
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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Krista Sumby
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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Victoria Harris
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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Colin McBryde
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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Vladimir Jiranek
1Honors Student, 2Masters Student, 3Ph.D. Student, 4Postdoctoral Researcher, and 5Associate Professor in Oenology, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
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  • For correspondence: vladimir.jiranek@adelaide.edu.au
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Abstract

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.

  • salt
  • wine
  • Saccharomyces cerevisiae
  • Oenococcus oeni
  • Received March 2010.
  • Revision received April 2010.
  • Accepted April 2010.
  • Copyright © 2010 by the American Society for Enology and Viticulture
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Sodium Chloride in Australian Grape Juice and Its Effect on Alcoholic and Malolactic Fermentation
Rauri Donkin, Scott Robinson, Krista Sumby, Victoria Harris, Colin McBryde, Vladimir Jiranek
Am J Enol Vitic.  September 2010  61: 392-400;  published ahead of print September 01, 2010 ; DOI: 10.5344/ajev.2010.61.3.392

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Sodium Chloride in Australian Grape Juice and Its Effect on Alcoholic and Malolactic Fermentation
Rauri Donkin, Scott Robinson, Krista Sumby, Victoria Harris, Colin McBryde, Vladimir Jiranek
Am J Enol Vitic.  September 2010  61: 392-400;  published ahead of print September 01, 2010 ; DOI: 10.5344/ajev.2010.61.3.392
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