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.
KeywordsAlcohol Dehydrogenase Aldehyde Dehydrogenase Gluconic Acid Botrytis Cinerea Acetic Acid Bacterium
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