ACETIC-ACID AS A CAUSATIVE AGENT IN PRODUCING STUCK FERMENTATIONS

Authors
RASMUSSEN JE SCHULTZ E SNYDER RE JONES RS SMITH CR
Citation
Je. Rasmussen et al., ACETIC-ACID AS A CAUSATIVE AGENT IN PRODUCING STUCK FERMENTATIONS, American journal of enology and viticulture, 46(2), 1995, pp. 278-280
Citations number
11
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
46
Issue
2
Year of publication
1995
Pages
278 - 280
Database
ISI
SICI code
0002-9254(1995)46:2<278:AAACAI>2.0.ZU;2-H
Abstract
Sample lots of 1993 Chardonnay grape juice and Merlot must with skins were fermented in duplicate lots under controlled temperature using te chniques common to commercial winemaking. At mid-fermentation, four le vels of acetic acid were introduced to simulate fermentative acetic ac id spoilage independent of other bacterial metabolism. Effects on ferm entation rate are reported. An hypothesis for the mode of action of ac etic acid toxicity is proposed.