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 …

This review focuses on acetic acid bacteria in the winemaking process. The enumeration,
isolation and identification of acetic acid bacteria from grapes and wines are discussed. This …

Acetic acid bacteria were present at all stages of wine making, from the mature grape
through vinification to conservation. A succession of Gluconobacter oxydans, Acetobacter …

Acetic acid bacteria are microorganisms that can profoundly influence the quality of wine.
Surprisingly, little research has been done on these microorganisms in the winemaking field …

The influence of species of Acetobacter and Gluconobacter upon growth of the wine yeasts
Saccharomyces cerevisiae, Kloeckera apiculata and Candida stellata was examined during …

The growth of Acetobacter aceti, A. pasteurianus and Gluconobacter oxydans was examined
in three wines held at 100%, 70%, and 30% to 50% dissolved oxygen and correlated with …

Acetic acid Bacteria (AAB) are a group of microorganisms included in the Acetobacteraceae
family that have a very unique characteristic of oxidising the alcohol into acetic acid and this …

Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and
ethanol rich environments. This family of Gram-positive bacteria are well known for their …

Ultrafiltered Aurore grape juice (pH 3.5, 20° Brix) was inoculated with Saccharomyces
cerevisiae and Leuconostoc oenos PSU-1 with and without the addition of insoluble grape …

The population dynamics of acetic acid bacteria in traditional vinegar production was
determined in two independent vinegar plants at both the species and strain level. The effect …