Then, the practice of turning the mass periodically stimulates the growth of
acetic acid bacteria (AAB).
"
Acetic acid bacteria and wine: All is well until oxygen enters the scene," Aust.
Gluconobacter as well as Asaia species, newly emerging opportunistic human pathogens among
acetic acid bacteria. J Clin Microbiol.
Acetic acid bacteria can initiate aerobic deterioration of whole crop maize silage.
However, four atypical strains of
acetic acid bacteria were present in all three cases that persisted into the wine.
(1988) revealed that
acetic acid bacteria could be solely responsible for initiating spoilage in whole-crop maize silage, and Liu et al.
Acetic acid bacteria are gram-negative bacilli classified into the genera Acetobacter, Gluconobacter, Gluconacetobacter, Acidomonas, and the recently described genus Asaia; these bacteria belong to the a subgroup of Proteobacteria (3).
She added that strict aerobic organisms like Filamentous fungi and
acetic acid bacteria cannot compete in low-oxygen conditions, but anaerobic and facultative anaerobes like Saccharomyces and ML bacteria do grow.
Yeasts, moulds, and
acetic acid bacteria are considered the main microorganisms associated with aerobic spoilage; however, the populations of Bacillus spp.
To the Editor: The genus Acetobacter belongs to the group of
acetic acid bacteria that oxidize alcohols or sugars incompletely, leading to the accumulation of acetic acid.
The large array of microorganisms present on the grape berry surface typically have little impact on grape and wine quality However, if the integrity of the grape berry surface is compromised through rain/ hail damage or Botrytis infection, then rapid growth of oxidative yeast and
acetic acid bacteria can occur.
Microbes to watch out for: Non-Saccharomyces yeast species, lactic acid bacteria,
acetic acid bacteriaFurther, their results indicated that sulfites can throw organisms into the VBNC state; that re-introducing oxygen into an anaerobic environment can resuscitate them; and that Brettanomyces, as well as lactic and
acetic acid bacteria, can suck it in and slip past a .45-micron filter as VBNCs.
Keep the lactic acid bacteria at bay during fermentation--including perhaps a pre-emptive dash of Lysozyme at the crusher--and make life hard for
acetic acid bacteria during maturation.
I include "V.A." or vinegar formation as "oxidation" because it occurs only through metabolic oxidation of the alcohol in wine by
acetic acid bacteria. A tight barrel neither leaks wine out of the barrel nor leaks air into the barrel during storage.
