KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA

KOSEBALABAN F., OZILGEN M.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, vol.55, no.1, pp.59-63, 1992 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 1
  • Publication Date: 1992
  • Doi Number: 10.1002/jctb.280550110
  • Journal Name: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Agricultural & Environmental Science Database, Applied Science & Technology Source, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, Computer & Applied Sciences, EMBASE, Food Science & Technology Abstracts, INSPEC, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.59-63
  • Middle East Technical University Affiliated: No

Abstract

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.