TY - JOUR T1 - Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2014.14096 SP - ajev.2014.14096 AU - Nicholas A. Bokulich AU - Michael Swadener AU - Koichi Sakamoto AU - David A. Mills AU - Linda F. Bisson Y1 - 2014/12/12 UR - http://www.ajevonline.org/content/early/2014/12/05/ajev.2014.14096.abstract N2 - The use of sulfur dioxide as an antimicrobial in winemaking is a well-established, common practice. While much is known about its antimicrobial effects at single doses, little is known about its effects on microbial dynamics across a range of doses in conjunction with yeast inoculation. We investigated the cumulative impacts of yeast inoculation and sulfur dioxide treatments across a broad dose range (0–150 μg/L SO2) on the bacterial and fungal communities of wine fermentations using high-throughput marker-gene sequencing. Results reveal a dose-dependent effect, with lactic acid bacteria and Gluconobacter proliferating in fermentations receiving < 25 μg/L SO2, but other bacteria and fungi were unaffected by treatment. Microbial profiles were stabilized at doses ≥25 μg/L SO2, and fermentation performance decreased at higher doses (100–150 μg/L SO2). Yeast inoculation alone conferred a stabilizing effect, reducing the bacterial growth seen in unsulfited fermentations, but this effect was not additive in conjunction with SO2 additions. ER -