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

doi:10.5344/ajev.2014.14096

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. 2015 66: 73-79 ; 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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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. 2015 66: 73-79 ; 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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You have accessRestricted access

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. 2015 66: 73-79 ; 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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