terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Development of a new method for detecting acetic acid bacteria in wine

Development of a new method for detecting acetic acid bacteria in wine

Abstract

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.

The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages. The aim of this study was to develop a liquid culture medium for the early detection of acetic acid bacteria based on olfactometry[2].

The culture medium was designed by modifying a previously existing one for the detection of acetic acid bacteria. For this purpose, the nutrient content was modified to enhance the development of these microorganisms, and their selectivity was increased. The efficacy of the medium was studied by seeding it with pure cultures and with mixtures of microorganisms of different species, and with wines artificially contaminated. Finally, the medium was validated by using it both in the laboratory and in wineries, with wines of different types and origins. It was possible to establish a correlation between the initial concentration of acetic acid bacteria and the time of appearance of detectable levels of acetic acid in the medium by olfactometry.

Acknowledgements: Laboratorios Dolmar Tentamus for the help provided

References

1)  Bartowsky E.J. et al. (2008) Acetic acid bacteria spoilage of bottled red wine. A review. Int. J. Food Microbiol., 125: 60-70, DOI: 10.1016/j.ijfoodmicro.2007.10.016

2)  Rodrigues N. et al. (2015) Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces. J. Appl. Microbiol., 90: 588-599, DOI: 10.1046/j.1365-2672.2001.01275.x.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

A. Parra1*, A. Ovejas1, L. González-Arenzana2, A.R. Gutiérrez2 and I. López-Alfaro2

1Laboratorio Dolmar Tentamus, Paraje Micalanda, 26221 Gimileo, La Rioja, Spain
2ICVV, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, Gobierno de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos km 6, 26007 Logroño (La Rioja), Spain

Contact the author*

Keywords

acetic acid bacteria, acetic acid, olfactometry, wine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Read More

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Entomopathogenic nematodes application for controlling Lobesia botrana in grapevine and their impact on grapevine quality 

Entomopathogenic nematodes (EPN) are well-known biological control agents combined with specific adjuvants that now allow their use against aerial pests. Lobesia botrana (Lepidoptera: Tortricidae) is one of the major harmful pests detected in worldwide vineyards. Previous studies demonstrated that the EPNs Steinernema feltiae and S. carpocapsae could control L. botrana. The hypothesis was that the best combination of EPN-adjuvant/timing (season/temperatures) will support the use of EPN in the vineyard against L. botrana with no impact on the grape performance.

Read More

Distribution and sensory impact of new oak wood-derived compounds in wines

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

Read More