The wines produced by ST or SM with or without nitrogen were inoculated with Acetobacter aceti
TISTR 102 (A102) and A.
* Hanseniaspora uvarum (yeast) x Acetobacter aceti
Sucrofermentans BPR2001 (12), Acetobacter xylinum (30) Acetobacter xylinum (2), Achromobacter sp., (41), Acetobacter aceti
(57), Acetobacter xylinum (29), Gluconacetobacter (23), Gluconacetobacter xylinus strain ATCC53524(21).
The main cause of lower alcohol production was its oxidation to acetic acid by Acetobacter pasteurianus and Acetobacter aceti
Two different bacteria can spoil wine, Acetobacter aceti
and Bluconobacter roseus.
, the bacteria responsible for converting the alcohol into acetic acid, has been floating around the atmosphere much longer, presumably since the beginning of time.
bulgaricus, Leuconostoc mesentoroides, Acetobacter aceti
, etc.)--and yeast (Kluyveromyces marxianus, Torulaspora delbruckii, Candida kefir, Saccharomyces cerevisiae, etc.).
The volatile acidity levels in the wines are not as high as they would be with Acetobacter aceti
, remaining below the legal limit, and the winemakers do not observe any films forming on the wines.