Spoilage of bottled red wine by acetic acid bacteria
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چکیده
منابع مشابه
Spoilage of bottled red wine by acetic acid bacteria.
AIMS To determine the bacterial species associated with an outbreak of spoilage in commercially bottled red wine where the bottles had been stored in an upright vertical compared with horizontal position. METHODS AND RESULTS Bottled wines comprising Cabernet Sauvignon, Pinot Noir, Shiraz, Merlot and blended red varieties were examined for visible spoilage. Analysis of visibly affected and non...
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It is well known that the acetic acid bacteria can rapidly oxidize ethanol to acetic acid. But whether ethanol can serve as a source of carbon and energy for these bacteria has not been clearly established. Pasteur (1868) noted that Mycoderma aceti which is undoubtedly Acetobacter aceti (Frateur, 1950) can grow well in ethanol media only if acetic acid is also present. Addition of one or two pe...
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The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures....
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ژورنال
عنوان ژورنال: Letters in Applied Microbiology
سال: 2003
ISSN: 0266-8254,1365-2673
DOI: 10.1046/j.1472-765x.2003.01314.x