Spoilage of bottled red wine by acetic acid bacteria

Letters in Applied Microbiology

Volumn 36, Issue 5, 2003, Pages 307-314

  Bartowsky, E J ^a   Xia, D ^b   Gibson, R L ^c   Fleet, G H ^b   Henschke, P A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c 156 The Esplanade   (Australia)

Author keywords

Acetic acid bacteria; Acetobacter pasteurianus; Identification; Spoilage; Wine

Indexed keywords

ACETIC ACID; BACTERIA; BEER; BOTTLES; ETHANOL; FRUITS; LACTIC ACID; NUTRIENTS; ODORS; OXYGEN; PH; RNA; WINE;

ACETIC ACID BACTERIA; ACETOBACTER PASTEURIANUS; BACTERIAL SPECIES; CABERNET-SAUVIGNON; CONDITION; HETEROGENEOUS ENVIRONMENTS; IDENTIFICATION; NUTRIENT MEDIA; PINOT NOIR; RED WINE;

SPOILAGE;

ALCOHOL; BACTERIAL RNA; OXYGEN; RNA 16S; VINEGAR;

FOOD SCIENCE; MICROBIOLOGY;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ACIDITY; AROMA; ARTICLE; BACTERIAL GROWTH; BACTERIUM ISOLATE; BEER; CIDER; CONTROLLED STUDY; CULTURE MEDIUM; DIFFUSION; ENVIRONMENT; FLAVOR; FOOD ANALYSIS; FOOD SPOILAGE; FOOD STORAGE; GENETIC ANALYSIS; HYPOTHESIS; LACTIC ACID BACTERIUM; NONHUMAN; NUTRIENT; PERMEABILITY; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES IDENTIFICATION; WINE; YEAST;

ACETOBACTER; ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); NEGIBACTERIA;

EID: 0038409954     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2003.01314.x     Document Type: Article

References (35)

1. Baldwin, G.E. (1996) Filtration and stability - managing the risk factor. In Proceedings of the Ninth Australian Wine Industry Technical Conference ed. Stockley, C.S., Sas, A.N., Johnstone, R.S. and Lee, T.H. pp. 49-52. 16-19 July 1995, Adelaide, South Australia. Adelaide, SA: Winetitles.
2. Bartowsky, E.J. and Henschke, P.A. (1999) Use of a polymerase chain reaction for specific detection of the malolactic fermentation bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples. Australian Journal of Grape and Wine Research 5, 71-78.
3. 2: what do we know about it? Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques 67, 13-17.
4. Bruer, N.G.C., Coulter, A.D. and Graves, P.J. (1999) Microbiological spoilage of bottled red wine. In Proceedings of the Tenth Australian Wine Industry Technical Conference ed. Blair, R.J., Sas, A.N., Hayes, P.F. and Høj, P.B. pp. 253-254. 2-5 August 1998, Sydney, New South Wales. Adelaide, South Australia: Australian Industry Wine Technical Conference Inc.
5. Caloghiris, M., Waters, E.J. and Williams, P.J. (1997) An industry trial provides further evidence for the role of corks in oxidative spoilage of white wines. Australian Journal of Grape and Wine Research 3, 9-17.
6. Carr, J.G. (1968) Identification of acetic acid bacteria. In Identification Methods for Microbiologists. Part B ed. Shapton, B.M.D.A. pp 1-8. London: Academic Press.
7. Casey, J. (1992) Sulfur dioxide levels in bottled wine. Australian Grapegrower and Winemaker 348, 20-24.
8. Davis, C.R., Wibowo, D.J., Eschenbruch, R.E., Lee, T.H. and Fleet, G.H. (1985) Practical implications of malolactic fermentation: a review. American Journal of Enology and Viticulture 36, 290-301.
9. Drysdale, G.S. and Fleet, G.H. (1985) Acetic acid bacteria in some Australian wines. Food Technology Australia 37, 17-20.
10. Drysdale, G.S. and Fleet, G.H. (1988) Acetic acid bacteria in winemaking: a review. American Journal of Enology and Viticulture 39, 143-154.
11. Drysdale, G.S. and Fleet, G.H. (1989) The growth and survival of acetic acid bacteria in wines at different concentrations of oxygen. American Journal of Enology and Viticulture 40, 99-105.
12. Eglinton, J.M. and Henschke, P.A. (1999) The occurrence of volatile acidity in Australian wines. The Australian Grapegrower and Winemaker Annual Technical Issue 426a, 7-12.
13. Eric, B., Leyland, D.A. and Rankine, B.C. (1976) 'Stelvin' - evaluation of a new closure for table wines. The Australian Grapegrower and Winemaker 148, 56-59.
14. Godden, P. (2000) Persistent wine instability issues. Australian Grapegrower and Winemaker 443, 10-14.
15. Godden, P.W., Francis, I.L., Field, J., Gishen, M., Coulter, A., Valente, P., Høj, P. and Robinson, E. (2001) Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine. 1. Performance up to 20 months post-bottling. Australian Journal of Grape and Wine Research 7, 64-105.
16. Greenshields, R.N. (1978) Acetic acid: vinegar. In Primary Products Metabolism, Economic Microbiology, vol. 2 ed. Rose, A.H. pp. 121-186. London: Academic Press.
17. Joyeux, A., Lafon-Lafourcade, S. and Ribereau-Gayon, P. (1984) Evolution of acetic acid bacteria during fermentation and storage of wine. Applied and Environmental Microbiology 48, 153-156.
18. Jung, R. and Zürn, F. (2001) The use of alternative plastic stoppers for wine - physical behaviour and closure quality. In Proceedings of 26th World Congress and 81st General Assembly of the Office International de la Vigne et du Vin: Meeting the Consumer Challenge. Vol. 2, Oenology. pp. 147-154. 11-17 October 2001, Adelaide, South Australia.
19. Kelly, W.J., Asmundson, R.V. and Hopcroft, D.H. (1989) Growth of Leuconostoc oenos under anaerobic conditions. American Journal of Enology and Viticulture 40, 277-281.
20. Millet, V. and Lonvaud-Funel, A. (1999) The effect of sulphur dioxide on micro-organisms during the ageing of red wines. Journal of Science Technology Tonnellerie 5, 37-45.
21. Millet, V. and Lonvaud-Funel, A. (2000) The viable but non-culturable state of wine micro-organisms during storage. Letters in Applied Microbiology 30, 136-141.
22. Ough, C.S. (1983) Sulfur dioxide and sulphites. In Antimicrobials in Foods, 2nd edn ed. Davidson, P.M. and Branen, A.L. pp. 137-190. New York: Marcel Dekker.
23. Ough, C.S. (1989) The changing California wine industry. Journal of the Science of Food and Agriculture 47, 257-268.
24. Peterson, G.F., Kirrane, M., Hill, N. and Agapito A. (2000) A comprehensive survey of the total sulfur dioxide concentrations of American wines. American Journal of Enology and Viticulture 51, 189-191.
25. Ribéreau-Gayon, J., Peynaud, E., Ribéreau-Gayon, P. and Sudraud, P. (1976) Traité d'oenologie. Sciences et techniques du vin. Paris: Dunod.
26. Sambrook, J., Fritsch, E.F. and Maniatis, T. (1989) Molecular Cloning, a Laboratory Manual, 2nd edn. Cold Spring Harbor: Cold Spring Harbor Laboratory Press.
27. Sanger, F., Nicklen, S. and Coulson, A.R. (1977) DNA sequencing with chain-terminating inhibitors. Proceedings of the National Academy of Sciences 74, 5463-5467.
28. Singleton, V.L. (1987) Oxygen with phenols and related reactions in musts, wines and model systems: observations and practical implications. American Journal of Enology and Viticulture 38, 69-77.
29. Sokollek, S.J., Hertel, C. and Hammes, W.P. (1998) Cultivation and preservation of vinegar bacteria. Journal of Biotechnology 60, 195-206.
30. Stockley, C.S., Sneyd, T.N. and Lee, T.H. (1993) Reduced-additive brewing and winemaking. In Technology of Reduced-Additive Foods ed. Smith, J. pp. 195-237. London: Blackie Academic & Professional.
31. Swings, J. (1992) The genera Gluconobacter and Acetobacter. In The Prokaryotes, a Handbook on Habitats, Isolation and Identification of Bacteria ed. Starr, M.P., Stolp, H., Truper, H.G., Balows, B. and Schlegel, H.G., vol. 1, pp. 2268-2286. Berlin: Springer-Verlag.
32. Swings, J., Gillis, M. and Kersters, K. (1992) Phenotypic identification of acetic acid bacteria. In Identification Methods in Applied and Environmental Microbiology ed. Board, R.G., Jones, D. and Skinner, F.A. pp. 103-111. Oxford: Blackwell Scientific Publications.
33. Waters, E.J., Peng, Z., Pocock, K.F. and Williams, P.J. (1996) The role of corks in oxidative spoilage of white wines. Australian Journal of Grape and Wine Research 2, 191-197.
34. Zapparoli, G., Torriani, S. and Dellaglio, F. (1998) Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine. Letters in Applied Microbiology 27, 243-246.
35. Zurn, F., Jung, R. and Seckler, J. (1995) The sealing performance of different closures. Deutsche Weinbau 14, 18-23.