Evaluation of Processing Methods to Control the Growth of Lactobacillus kunkeei, a Micro-organism Implicated in Sluggish Alcoholic Fermentations of Grape Musts
AbstractProcessing strategies that could be used to control the growth of the spoilage bacterium Lactobacillus kunkeei during vinification were evaluated. These strategies included the use of 802, low temperatures, and adjustment of must pH. On the one hand, Lactobacillus kunkeei was sensitive to S02 in that growth was not observed at concentrations greater than 0,1 mg/L molecular 802• On the other hand, the organism remained viable at 5° and 10°C for up to 10 days in a synthetic medium. Regarding low pH, the organism did not grow well in a synthetic medium at less than pH 3,5. Thus Lactobacillus kunkeei was inoculated into fermenting Chardonnay musts adjusted to pH 3,16; 3,50 and 3,80. Although a decrease in must pH resulted in less growth of Lactobacillus kunkeei, the bacterium achieved populations in excess of 108 CFU/mL and all alcoholic fermentations were slowed. Thus, S02 remains the best method for winemakers to control growth of this spoilage bacterium.
Copyright (c) 2017 South African Society for Enology and Viticulture
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0