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Saccharomyces cerevisiae strains AWRI 838, Lalvin EC1118 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations
Author(s) -
EGLINTON J.M.,
HENSCHKE P.A.
Publication year - 1996
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.1996.tb00098.x
Subject(s) - malolactic fermentation , fermentation , sulfur dioxide , chemistry , food science , wine , sugar , saccharomyces cerevisiae , oenococcus oeni , fermentation in winemaking , yeast , biochemistry , biology , bacteria , lactic acid , organic chemistry , genetics
The formation of sulfur dioxide (SO 2 ) by the related Saccharomyces cerevisiae strains AWRI 838, Lalvin EC11 18 and Maurivin PDM has been determined in white wines produced by laboratory‐scale fermentation. Three different preparations of these strains, available for vinification in 1995, were indistinguishable based on production of SO 2 . None of the physico‐chemical factors investigated could stimulate an over‐production of SO 2 , and any changes in its concentration were independent of juice pH, sugar content, exposure to air, clarity, initial concentration of SO 2 , and grape variety. Only fermentation without exposure to air could affect the concentration of SO 2 , reducing it by 13–15% in the final wines. Under the conditions tested, changes in the concentration of SO 2 in wines produced with AWRI 838 and related strains would not account for wines which resist malolactic fermentation.