Abstract
The pH of three must samples from Chancellor, a red French hybrid, was adjusted to 3.3, 3.5, and 3.7, respectively. Musts at each pH were treated with 25, 50, and 75 ppm sulfur dioxide, respecitvley, and then inoculated with a wine yeast, Saccharomyces cerevisiae Montrachet #522. When the fermenting musts reached 5°Brix, each was inoculated with a malolactic bacteria, Leuconostoc oenos PSU-1. For each level of SO2, rates of malolactic fermentation were nearly the same at pH 3.5 and 3.7, but fermentation was much slower at pH 3.3. At a given pH, malolactic fermentation was faster at the lower SO2 levels. Following inoculation, the bacterial population decreased, and the lowest bacterial count was observed in the presence of low pH and high SO2.
- Received April 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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