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Am. J. Enol. Vitic. 50:2:204-210 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Implication of Acetic Acid in the Induction of Slow/Stuck Grape Juice Fermentations and Inhibition of Yeast by Lactobacillus sp

C. G. Edwards 1, A. G. Reynolds 2, A. V. Rodriguez 1, M. J. Semon 1, and J. M. Mills 1

1 Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99163-6376
2 Cool Climate Oenology/Viticulture Institute, Brock University, St. Catharines, Ontario, Canada.

edwardsc{at}wsu.edu

The impact of acetic acid and its suggested role in inducing slow/stuck alcoholic fermentations was studied. The inhibitory effect of acetic acid against Saccharomyces cerevisiae was dependent on the strain as evidenced by the wide range of minimum inhibitory concentrations observed (4.5 to 7.5 g/L). Lactobacillus kunkeei, a spoilage bacterium previously determined to cause slow/stuck alcoholic fermentations, produced 4 to 5 g/L acetic acid when grown in a Chardonnay grape juice. Daily addition of sterile-filtered solutions of acetic acid to Riesling and Chardonnay fermentations at the same rate produced by L. kunkeei delayed completion of the fermentations. Although the Riesling fermentations with acetic acid eventually became dry (<2 g/L fermentable carbohydrate), Chardonnay fermentations became stuck. Yeast populations in the Chardonnay grape juices with or without acetic acid exceeded 107 cfu/mL and were not different during fermentation. This finding was in contrast to previous inhibition studies between S. cerevisiae and L. kunkeei where the yeasts studied did not enter logarithmic growth in juices inoculated with the bacterium. Therefore, excessive production of acetic acid can slow alcoholic fermentations but does not solely account for the bacterial inhibition of yeast.

Key words: Lactobacillus kunkeei, Saccharomyces cerevisiae, alcoholic fermentation, slow/stuck fermentations, volatile acidity, acetic acid

Submitted on May 11, 1998




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 Appl. Environ. Microbiol.Home page
D. Jussier, A. Dube Morneau, and R. Mira de Orduna
Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay
Appl. Envir. Microbiol., January 1, 2006; 72(1): 221 - 227.
[Abstract] [Full Text] [PDF]


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Copyright © 1999 by the American Society for Enology and Viticulture.