Enological Studies on the Protection of Maderisation of Wine (Part I)

Comporative Studies on Microbial Aspect and Fermentation

Abstract

In order to reduce or omit the use of SO₂ for wine, wine making was studied with use of KOsha and Muscat Bailey A by various treatments; Three treatments were tested i. e. pasteurization of, DEPC-addition, and potassium metabisulfite-addition to the must. During fermentation, change of cell counts of wild yeasts and starter yeasts, total sugars, glucose, fructose, ethyl alcohol and redox potential were examined. Addition of potassium metabisulfite brought about lag in the fermentation and low redox potential. In the DEPC-addition and the pasteurization lots, wild yeasts were repressed to the same way as the S0₂-addition lot.