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Acetic Acid Bacteria

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Biology of Microorganisms on Grapes, in Must and in Wine

Acetic Acid Bacteria (AAB) are considered one of the most common wine spoilage microorganisms and a threat for the oenologists. Their ability to transform most of the sugars and alcohols into organic acids produces easily the transformation of glucose into gluconic acid in damaged grapes and ethanol or glycerol into acetic acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, acetic acid bacteria population is highly reduced during the must fermentation, with only few strains able to survive. However, wine aeration during oenological practices after alcoholic fermentation can activate their metabolism and increase their population with risks of acetic acid production. Inappropriate long term wine storage and bottling conditions may also activate the acetic acid production. Good cellar practices such as high hygiene, microbiological control, oxygen limitation, reduction of porous surfaces reduce considerably the risks of wine spoilage by acetic acid bacteria.

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Authors and Affiliations

  1. Departamento de Biotecnologia, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Apartado de Correos 73, Valencia, E-46100-Burjasot, Spain

    José Manuel Guillamón

  2. Biotecnologia Enolögica, Departament de Bioquímica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Marcelcli Domingo s/n, Tarragona, 43007, Spain

    Albert Mas

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  1. José Manuel Guillamón
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  2. Albert Mas
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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Guillamón, J.M., Mas, A. (2009). Acetic Acid Bacteria. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_2

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