PT - JOURNAL ARTICLE AU - G. S. Drysdale AU - G. H. Fleet TI - Acetic Acid Bacteria in Winemaking: A Review AID - 10.5344/ajev.1988.39.2.143 DP - 1988 Jan 01 TA - American Journal of Enology and Viticulture PG - 143--154 VI - 39 IP - 2 4099 - http://www.ajevonline.org/content/39/2/143.short 4100 - http://www.ajevonline.org/content/39/2/143.full SO - Am J Enol Vitic.1988 Jan 01; 39 AB - The role of acetic acid bacteria in the spoilage of wine by acetification of ethanol is well known. However, other mechanisms of spoilage are now beginning to emerge. Growth of these bacteria on grapes or in grape musts can influence must composition and possibly affect the growth of yeasts during alcoholic fermentation and lactic acid bacteria during malolactic fermentation. This review discusses the ecology, growth, and metabolic behavior of acetic acid bacteria on the grape and in musts and wine, along with the changes they cause to wine composition. One hundred sixty-nine references are cited.