Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/62081
Type: Journal article
Title: Sodium chloride in Australian grape juice and its effect on alcoholic and malolactic fermentation
Author: Donkin, R.
Robinson, S.
Sumby, K.
Harris, V.
McBryde, C.
Jiranek, V.
Citation: American Journal of Enology and Viticulture, 2010; 61(3):392-400
Publisher: Amer Soc Enology Viticulture
Issue Date: 2010
ISSN: 0002-9254
Statement of
Responsibility: 
Rauri Donkin, Scott Robinson, Krista Sumby, Victoria Harris, Colin McBryde and Vladimir Jiranek
Abstract: Elevated concentrations of sodium chloride (NaCl) are being observed in grape juice and wine, typically because of increasing soil and water salinity. There has been growing concern that the salt content of grapes may affect wine quality and the ability of yeast and bacteria to undertake fermentation and malolactic fermentation, respectively. This study evaluates the tolerance of Saccharomyces cerevisiae and Oenococcus oeni to salt in juice and wine by determining the duration of alcoholic fermentation and malolactic fermentation, culture viability, and metabolite production. Increased NaCl concentrations extended fermentation duration by S. cerevisiae and elevated concentrations of acetic acid and glycerol were observed. The effect of NaCl itself was not inhibitory to the O. oeni strains surveyed and in some cases appeared to enhance the extent of malic acid catabolism.
Keywords: Salt; wine; Saccharomyces cerevisiae; Oenococcus oeni
Rights: Copyright © 2010 by the American Society for Enology and Viticulture
RMID: 0020100903
Appears in Collections:Agriculture, Food and Wine publications

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