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dc.contributor.author
Bokulich, Nicholas
dc.contributor.author
Swadener, Michael
dc.contributor.author
Sakamoto, Koichi
dc.contributor.author
Mills, David A.
dc.contributor.author
Bisson, Linda F.
dc.date.accessioned
2020-08-18T07:30:54Z
dc.date.available
2020-08-12T10:08:19Z
dc.date.available
2020-08-18T07:30:54Z
dc.date.issued
2015-02
dc.identifier.issn
0002-9254
dc.identifier.other
10.5344/ajev.2014.14096
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/431171
dc.description.abstract
The use of sulfur dioxide (SO2) as an antimicrobial in winemaking is a well-established, common practice. Although much is known about the antimicrobial effects of SO2 at single concentrations, little is known about its effects on microbial growth dynamics across a range of concentrations or when used in conjunction with yeast inoculation. Using high-throughput marker-gene sequencing, we investigated the cumulative impacts of yeast inoculation and SO2 treatments across a broad concentration range (0 to 150 mg/L SO2) on the bacterial and fungal communities in wine fermentations. Our results indicated a dose-dependent effect of SO2, with lactic acid bacteria and Gluconobacter proliferating in fermentations with <25 mg/L SO2, but other bacteria and fungi were unaffected by the SO2 addition. Microbial profiles stabilized at concentrations ≥25 mg/L SO2, and fermentation performance decreased at higher concentrations (100 to 150 mg/L SO2). Yeast inoculation alone conferred a stabilizing effect, reducing the bacterial growth observed in unsulfited fermentations, but this effect was not additive with an increase in SO2 concentrations. © 2015 American Society for Enology and Viticulture.
en_US
dc.language.iso
en
en_US
dc.publisher
American Society for Enology and Viticulture
en_US
dc.title
Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
en_US
dc.type
Journal Article
dc.date.published
2015-01-28
ethz.journal.title
American Journal of Enology and Viticulture
ethz.journal.volume
66
en_US
ethz.journal.issue
1
en_US
ethz.pages.start
73
en_US
ethz.pages.end
79
en_US
ethz.publication.place
Davis, CA
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09714 - Bokulich, Nicholas / Bokulich, Nicholas
en_US
ethz.date.deposited
2020-08-12T10:08:27Z
ethz.source
BATCH
ethz.eth
no
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2020-08-18T07:31:14Z
ethz.rosetta.lastUpdated
2024-02-02T11:53:47Z
ethz.rosetta.versionExported
true
ethz.COinS
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