KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA


KOSEBALABAN F., OZILGEN M.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, cilt.55, ss.59-63, 1992 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 55 Konu: 1
  • Basım Tarihi: 1992
  • Doi Numarası: 10.1002/jctb.280550110
  • Dergi Adı: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
  • Sayfa Sayıları: ss.59-63

Özet

Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15-degrees-C, 20-degrees-C, 25-degrees-C and 30-degrees-C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et al.9 for the development of gradual acid tolerance by acetic acid bacteria.