Microorganisms Involved in the Spoilage of Fermented Fruit Juices
- 1 July 1982
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 45 (9) , 874-877
- https://doi.org/10.4315/0362-028x-45.9.874
Abstract
Bottled wines, ciders and perries that contain sugar are susceptible to refermentation by yeasts and the growth of lactic acid bacteria. The yeasts are strongly fermentative strains, often species of Saccharomyces, while the lactics are acid and ethanol tolerant species that grow slowly and are fastidious in their nutrient requirements. Spoilage is manifested by gas, haze and various flavor changes. Control procedures include filtration, pasteurization and the use of the preservatives sulfur dioxide and sorbic acid.This publication has 1 reference indexed in Scilit:
- Bacterial Spoilage of Wines with special Reference to California ConditionsPublished by Elsevier ,1955