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…

The weak role of organic mulches in shaping bacterial communities in grapevine

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Identification of important genomic regions controlling resistance to biotic and abiotic stresses in Vitis sp. through QTL meta-analysis

In the context of global change, the environmental conditions are expected to be more stressful for viticulture. The choice of the rootstock may play a crucial role to improve the adaptation of viticulture to new biotic and abiotic threats (Ollat et al., 2016). However, the selection of interesting traits in rootstock breeding programs is complex because of the combination of multiple targets in a same ideotype. In this sense, the integration of studies about the genetic architecture for desired biotic and abiotic response traits allow us to identify genomic regions to combine and those with interesting pleiotropic effects.

Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area 

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot, leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors.

Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

The growing interest in minority grape varieties is due to their potential for adaptation to global warming and their oenological capabilities. However, the cultivation of these varieties has often been limited due to their low economic efficiency. One such example is Maturana Blanca, a recently recovered and authorized minority grape variety in the DOCa Rioja region, known for its remarkable oenological potential but low productivity. This study aimed to increase the yield of Maturana Blanca by implementing the vertical cordon training system, which allowed for a higher number of buds per plant and an increased cluster count per vine.