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…

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More

Late pruning, an alternative for rainfed vine varieties facing new climatic conditions

In Chile there is a dry farming area known as a traditional wine region, where varieties brought by the Spanish conquerors still persist. These varieties, in general, are cultivated under traditional systems, with low use of technical and economic resources, and low profitability for their grapes and wines. In this region, as in other wine grape growing areas, climatic conditions have changed significantly in recent decades. In particular, the occurrence of spring frosts, when bud break has already begun, have generated significant losses for these growers.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

Read More