Resumen de Saccharomyces cerevisiae strains AWRI 838, Lalvin EC1118 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations
Jeffrey M. Eglinton, Paul A. Henschke
The formation of sulfur dioxide (SO2) by the related Saccharomyces cerevisiae strains AWRI 838, Lalvin EC11 18 and Maurivin PDM has been determined in white wines produced by laboratory‐scale fermentation. Three different preparations of these strains, available for vinification in 1995, were indistinguishable based on production of SO2. None of the physico‐chemical factors investigated could stimulate an over‐production of SO2, and any changes in its concentration were independent of juice pH, sugar content, exposure to air, clarity, initial concentration of SO2, and grape variety. Only fermentation without exposure to air could affect the concentration of SO2, reducing it by 13–15% in the final wines. Under the conditions tested, changes in the concentration of SO2 in wines produced with AWRI 838 and related strains would not account for wines which resist malolactic fermentation.
