Abstract
Various compounds were tested to determine whether they would substitute for SO2 as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5°C Brix Concord grape and 0.1% yeast extract. The following additives and their maximal concentrations exhibited varying degrees of inhibitory activity: fumaric acid, 1.5 mg/ml; sorbic acid, 300 μg/ml; decanoic acid, 20 μg/ml; nisin, 100 IU/ml; and carbon dioxide, 2.8 volumes. Effectiveness of the inhibitors was enhanced by the presence of 8 to 10% ethanol, and was inversely related to the size of the inoculum.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
