PT  - JOURNAL ARTICLE
AU  - Rasmussen, James E.
AU  - Schultz, Edward
AU  - Snyder, Robert E.
AU  - Jones, Richard S.
AU  - Smith, Clark R.
TI  - Acetic Acid as a Causative Agent in Producing Stuck Fermentations
AID  - 10.5344/ajev.1995.46.2.278
DP  - 1995 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 278--280
VI  - 46
IP  - 2
4099  - http://www.ajevonline.org/content/46/2/278.short
4100  - http://www.ajevonline.org/content/46/2/278.full
SO  - Am J Enol Vitic.1995 Jan 01; 46
AB  - Sample lots of 1993 Chardonnay grape juice and Merlot must with skins were fermented in duplicate lots under controlled temperature using techniques common to commercial winemaking. At mid-fermentation, four levels of acetic acid were introduced to simulate fermentative acetic acid spoilage independent of other bacterial metabolism. Effects on fermentation rate are reported. An hypothesis for the mode of action of acetic acid toxicity is proposed.