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Research ArticlesResearch ArticleResearch Articles

Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion

Nicholas A. Bokulich, Michael Swadener, Koichi Sakamoto, David A. Mills, Linda F. Bisson
Am J Enol Vitic. February 2015 66: 73-79; published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14096
Nicholas A. Bokulich
1Department of Viticulture and Enology, University of California, Davis, CA 95616
2Department of Food Science and Technology, University of California, Davis, CA 95616
3Foods for Health Institute, University of California, Davis, CA 95616
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Michael Swadener
1Department of Viticulture and Enology, University of California, Davis, CA 95616
2Department of Food Science and Technology, University of California, Davis, CA 95616
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Koichi Sakamoto
1Department of Viticulture and Enology, University of California, Davis, CA 95616
4National Tax Agency/Ministry of Finance, 3-1-1 Kasumigaseki, Chiyoda-ku, Tokyo, 100-8978, Japan.
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David A. Mills
1Department of Viticulture and Enology, University of California, Davis, CA 95616
2Department of Food Science and Technology, University of California, Davis, CA 95616
3Foods for Health Institute, University of California, Davis, CA 95616
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Linda F. Bisson
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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  • For correspondence: lfbisson@ucdavis.edu
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Abstract

The use of sulfur dioxide (SO2) as an antimicrobial in winemaking is a well-established, common practice. Although much is known about the antimicrobial effects of SO2 at single concentrations, little is known about its effects on microbial growth dynamics across a range of concentrations or when used in conjunction with yeast inoculation. Using high-throughput marker-gene sequencing, we investigated the cumulative impacts of yeast inoculation and SO2 treatments across a broad concentration range (0 to 150 mg/L SO2) on the bacterial and fungal communities in wine fermentations. Our results indicated a dose-dependent effect of SO2, with lactic acid bacteria and Gluconobacter proliferating in fermentations with <25 mg/L SO2, but other bacteria and fungi were unaffected by the SO2 addition. Microbial profiles stabilized at concentrations ≥25 mg/L SO2, and fermentation performance decreased at higher concentrations (100 to 150 mg/L SO2). Yeast inoculation alone conferred a stabilizing effect, reducing the bacterial growth observed in unsulfited fermentations, but this effect was not additive with an increase in SO2 concentrations.

  • sulfur dioxide
  • microbial dynamics
  • native fermentation
  • ©2015 by the American Society for Enology and Viticulture
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Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
Nicholas A. Bokulich, Michael Swadener, Koichi Sakamoto, David A. Mills, Linda F. Bisson
Am J Enol Vitic.  February 2015  66: 73-79;  published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14096

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Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
Nicholas A. Bokulich, Michael Swadener, Koichi Sakamoto, David A. Mills, Linda F. Bisson
Am J Enol Vitic.  February 2015  66: 73-79;  published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14096
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  • A Multivariate Methodological Approach to Relate Wine to Characteristics of Grape Composition: The Case of Typicality
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