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7. Acetic Acid Bacteria

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch7

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) Acetic Acid Bacteria, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch7

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • alcohol-rich environments;
  • ethanol oxidation;
  • metabolisms;
  • intermediary oxidation level;
  • acetic spoilage;
  • redox potential;
  • peptidoglycan

Summary

This chapter contains sections titled:

  • Principal characteristics and cytology

  • Classification and identification

  • Principal physiological characteristics

  • Metabolisms

  • Acetic acid bacteria development in grape must

  • Evolution of acetic acid bacteria during winemaking and wine aging, and the impact on wine quality

  • References

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