Effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains isolated from red wines

Abstract

The effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains was investigated, and the interaction between organic acids, ethanol and inoculum level was determined. The four selected strains of Leuconostoc oenos : X₂L, E₂, ST₂ and L₂ and the two selected strains of Lactobacillus hilgardii : 7_j and X₁B are resistent to 10 p. cent ethanol, a typical concentration for a table wine.

The effect of the additives depends on the strain, except for dodecanoic acid which produces a growth inhibition in the six strains. Dodecanoic acid is an effective inhibitor when added to grape juice and might be used as a substitute of SO₂, or rather in association with SO₂.