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Acetic Acid Bacteria

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Abstract

Considered to be spoilage microorganisms in winemaking (Drysdale and Fleet, 1988; Du Toit and Pretorius, 2002, growth of acetic acid bacteria results in oxidation of ethanol to acetic acid (the process of acetifi cation). In addition, other odor- and fl avor-active metabolites as well as polysaccharides including dextrans and levans may be formed (Colvin et al., 1977; Tayama et al., 1986). The latter can create problems during post-fermentation clarifi cation and stability.

Keywords

Alcohol Dehydrogenase Aldehyde Dehydrogenase Gluconic Acid Botrytis Cinerea Acetic Acid Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2007

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