MOLECULAR DETECTION OF ACETIC ACID BACTERIA AT DIFFERENT STAGES OF WINE PRODUCTION
2024
Cristina Grajdieru | Irina Mitina | Rodica Sturza | Valentin Mitin | Silvia Rubtov | Anatol Balanuta | Emilia Behta | Fatih Inci | Nedim Haciosmanoglu | Dan Zgardan
Acetic acid bacteria (AAB) are common wine spoilage microorganisms associated with elevated levels of acetic acid in wine, which is a serious wine fault requiring winemakers’ attention. Timely detection of AAB, thought essential for efficient AAB control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage and prevent wine spoilage. In this paper, we analyzed wines samples of varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of Acetobacter aceti and Acetobacter pasteurianus by real-time PCR. Samples were collected after clarification and stabilization, before bottling. There was observed an uneven impact of environmental factors on relative quantities of A. aceti and A. pasteurianus in red and white wines, while A. pasteurianus was the predominant species during the period of monitoring.
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