Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp.

American Journal of Enology and Viticulture

Volumn 50, Issue 2, 1999, Pages 204-210

  Edwards, C G ^a   Reynolds, A G ^b   Rodriguez, A V ^a   Semon, M J ^a   Mills, J M ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b BROCK UNIVERSITY   (Canada)

Author keywords

Acetic acid; Alcoholic fermentation; Lactobacillus kunkeei; Saccharomyces cerevisiae; Slow stuck fermentations; Volatile acidity

Indexed keywords

ACETIC ACID; ALCOHOLIC FERMENTATION; ANTIMICROBIAL ACTIVITY; FERMENTATION MONITORING; GRAPE JUICE; INOCULATION; MINIMUM INHIBITORY CONCENTRATION;

LACTOBACILLUS KUNKEEI; SACCHAROMYCES CEREVISIAE;

EID: 0032869806     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. Beelman, R. B. Development and utilization of starter cultures to induce malolactic fermentation in red table wines. In: Proceedings from the University of California, Davis, Grape and Wine Centennial Symposium. pp 109-117 (1982).
2. Boulton, R. B., V. L. Singleton, et al. Principles and Practices of Winemaking. 604 pp. Chapman and Hall, New York (1996).
3. Delfini, C., and F. Cervetti. Metabolic and technological factors affecting acetic acid production by yeasts during alcoholic fermentation. Vitic. Enol. Sci. 46:142-150 (1991).
4. Delfini, C., and A. Costa. Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde. Am. J. Enol. Vitic. 44:86-92 (1993).
5. Dicks, L. M. T., F. Dellaglio, and M. D. Collins. Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov. Inter. J. Syst. Bacteriol. 45:395-397 (1995).
6. Doores, S. Organic acids. In: Antimicrobials in Foods, pp 95-136. Marcel Dekker, Inc., New York (1993).
7. Edwards, C. G., K. M. Haag, and M. D. Collins. Identification of some lactic acid bacteria associated with sluggish/stuck fermentations. Am. J. Enol. Vitic. 49:445-448 (1998).
8. Edwards, C. G., K. M. Haag, et al. Lactobacillus kunkeei sp. nov., a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84:698-702 (1998).
9. Fugelsang, K. C. Wine Microbiology. 245 pp. Chapman and Hall, New York (1997).
10. Giudici, P., and C. Zambonelli. Biometric and genetic study on acetic acid production for breeding of wine yeast. Am. J. Enol. Vitic. 43:370-373 (1992).
11. Huang, Y.-C., C. G. Edwards, et al. Relationship between sluggish fermentations and antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47:1-10 (1996).
12. Ingledew, W. M., and R. E. Kunkee. Factors influencing sluggish fermentation of grape juice. Am. J. Enol. Vitic. 36:65-76 (1985).
13. Kalathenos, P., J. P. Sutherland, and T. A. Roberts. Resistance of some wine spoilage yeasts to combinations of ethanol and acids present in wine. J. Appl. Bacteriol. 78: 245-250 (1995).
14. King, S. W., and R. B. Beelman. Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice/wine system. Am. J. Enol. Vitic. 37:53-60 (1986).
15. Maiorella, B., H. W. Blanch, and C. R. Wilke. By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae. Biotech. Bioeng. 25:103-121 (1983).
16. Millán, C., and J. M. Ortega. Production of ethanol, acetaldehyde, and acetic acid in wine by various yeast races: role of alcohol and aldehyde dehydrogenase Am. J. Enol. Vitic. 39:107-112 (1988).
17. Moruno, E. G., C. Delfini, et al. Factors affecting acetic acid production by yeasts in strongly clarified grape musts. Microbios. 74:249-256 (1993).
18. Ough, C. S., and M. A. Amerine. Methods for Analysis of Musts and Wines. 377 pp. John Wiley and Sons, New York (1988).
19. Pampulha, M. E., and V. Loureiro. Interaction of the effects of acetic acid and ethanol on inhibition of fermentation in Saccharomyces cerevisiae. Biotech. Lett. 11:269-274 (1989).
20. Phowchinda, O., M. L. Délia-Dupuy, and P. Strehaiano. Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae. Biotechnol. Lett. 17:237-242 (1995).
21. Ramos, M. T., and A. Madeira-Lopes. Effects of acetic acid on the temperature profile of ethanol tolerance in Saccharomyces cerevisiae. Biotech. Lett. 12:229-234 (1990).
22. Rasmussen, J. E., E. Schultz, et al. Acetic acid as a causative agent in producing stuck fermentations. Am. J. Enol. Vitic. 46:278-280 (1995).
23. Shimazu, Y., and M. Watanabe. Effects of yeast strains and environmental conditions on formation of organic acids in must during fermentation. J. Ferm. Technol. 59:27-32 (1981).
24. Tromp, A. The effect of yeast strain, grape solids, nitrogen and temperature on fermentation rate and wine quality. S. Afr. J. Enol. Vitic. 5:1-6 (1984).
25. Zoecklein, B. W., K. C. Fugelsang, et al. Wine Analysis and Production. 621 pp. Chapman and Hall Publishers, New York (1995).