Studies on the Bacteria in Japanese Wines

Part 1. Facultative Anaerobes and their Actions on Wines

Abstract

21 strains of lactic acid bacteria were isolated from diseased wines brewed at Koshu district in Japan, and their classification and effects on wine were investigated.
Of these bacteria 6 strains belonged to the “hetero-fermenter” grew well in the grape juice or the'wine and caused the socalled “turne disease” that Is, produced a lot of volatile acids and lactic acid, might or might not mannitol, and gave the unpleasant taste and odor.
On the other hand, only 3 strains of the “homo-fermenters” grew well in these musts and produced a lot of lactid acid but not gave the unpleasant taste and odor. The other “ho-mo-ferrnenters” could to grow in the eow acidic musts, but not in the ordinary grope juice.