What question did this study set out to answer?

To review the ecology, growth, and metabolic activity of acetic acid bacteria on grapes, in grape musts, and during winemaking, detailing how they alter wine composition and spoil product quality.

January 1, 1988American Journal of Enology and Viticulture

Acetic Acid Bacteria in Winemaking: A Review

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Authors

GDG. S. DrysdaleUNSW Sydney GFG.H. FleetUniversity of Strathclyde

Discussion

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Implication

Literature review reveals multifaceted spoilage mechanisms of acetic acid bacteria in winemaking, highlighting widespread impacts on fermentation and wine composition.

Key Points

To review the ecology, growth, and metabolic activity of acetic acid bacteria on grapes, in grape musts, and during winemaking, detailing how they alter wine composition and spoil product quality.
Narrative review synthesizing evidence across 169 cited studies examining acetic acid bacteria behavior and metabolic impacts in enological settings.
Acetic acid bacteria alter must composition prior to fermentation, beyond their known capacity to oxidize ethanol into acetic acid.
Bacterial activity on grapes and in musts interferes with the growth kinetics of yeasts during alcoholic fermentation.
Proliferation of acetic acid bacteria impairs lactic acid bacteria development required for secondary malolactic fermentation.

Cite This Study

Drysdale et al. (1988) studied this question.

synapsesocial.com/papers/6ab089f12dea05436e3f2efb https://doi.org/10.5344/ajev.1988.39.2.143

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January 1, 1988American Journal of Enology and Viticulture

Acetic Acid Bacteria in Winemaking: A Review

View Full Paper

Ask AI

Bookmark

Authors

GDG. S. DrysdaleUNSW Sydney GFG.H. FleetUniversity of Strathclyde

Discussion

Member takes

Implication

Literature review reveals multifaceted spoilage mechanisms of acetic acid bacteria in winemaking, highlighting widespread impacts on fermentation and wine composition.

Key Points

To review the ecology, growth, and metabolic activity of acetic acid bacteria on grapes, in grape musts, and during winemaking, detailing how they alter wine composition and spoil product quality.
Narrative review synthesizing evidence across 169 cited studies examining acetic acid bacteria behavior and metabolic impacts in enological settings.
Acetic acid bacteria alter must composition prior to fermentation, beyond their known capacity to oxidize ethanol into acetic acid.
Bacterial activity on grapes and in musts interferes with the growth kinetics of yeasts during alcoholic fermentation.
Proliferation of acetic acid bacteria impairs lactic acid bacteria development required for secondary malolactic fermentation.

Cite This Study

Drysdale et al. (1988) studied this question.

synapsesocial.com/papers/6ab089f12dea05436e3f2efb https://doi.org/10.5344/ajev.1988.39.2.143

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