THE SULPHUR DIOXIDE RESISTANCE OF SOME ACETIC ACID BACTERIA AND THEIR INCIDENCE ON VOLATILE ACIDITY OF WINE
A. Taru, V. Hanescu-Grigoriu
KEY WORDS: acetic acid bacteria, volatile acidity
ABSTRACT
The qualitative and quantitative studies on acetic bacteria communities in grape juices before of spontaneous fermentation were perform in Statiunea Didactica Banu Maracine-Craiova. In this work, was studied the dioxide sulphur resistance of two species of acetic bacteria and the effects of their metabolites on the levels of volatile acidity from wines Was used a steril Riesling juice of which the pH was changed to 3.50, 3.70 and 3.85 with a three different levels of sulphur dioxide (20, 39 and 57 mg/L).