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One of the functions of sulfites (SO2) in winemaking is to inhibit the growth of undesirable microorganisms such as Lactobacillus (Davis et al., 1985). However, attempts have been made to reduce the use of sulfites in winemaking in response to public concerns regarding the health and safety of the additive (Yang and Purchase, 1985). Interestingly, some wineries that have attempted to reduce sulfite usage have noted an increase in the incidence of slow or stuck alcoholic fermentations, at times with concurrent growth of unknown species of lactobacilli. In fact, growth of these organisms had been suggested as a possible cause for the slowness of some of these alcoholic fermentations.
Wines from Washington state and other areas frequently have PH values in excess of 3.5 (Johnson and Nagel, 1976; Clore et al., 1976), conditions that are favorable for the growth of Lactobacillus (Davis et al., 1986a). These conditions increase the risk for an infection of this microorganism especially if SO2 is not used as part of the winemaking process. This chapter will review our understanding of the bacterial spillage of wines associated with the emerging problem of Lactobacillus infections.
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