Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.

@article{Gonzlez2005ApplicationOM,
  title={Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.},
  author={{\'A}ngel Gonz{\'a}lez and N{\'u}ria Hierro and Montse Poblet and Albert Mas and J{\'o}s{\'e} Manuel Guillam{\'o}n},
  journal={International journal of food microbiology},
  year={2005},
  volume={102 3},
  pages={295-304}
}
The growth of acetic acid bacteria on grapes or throughout the winemaking process influences the quality of wine, mainly because it increases the volatile acidity. The objective of this study was to analyse how the acetic acid bacteria population evolves in the changing environment of the grape surface and during wine fermentation. We have analysed the influence of yeast inoculation and SO2 addition on acetic acid bacteria populations. These bacteria were analysed at both the species and the… CONTINUE READING

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