Cargando…

Development and Validation of a New Method for Detecting Acetic Bacteria in Wine

In winemaking, excessive production of acetic acid by acetic acid bacteria poses a major challenge, leading to rejection of wine by consumers. The aim of this study was to devise an economically viable and easy-to-use liquid culture medium for the preventive detection of microorganisms capable of ge...

Descripción completa

Detalles Bibliográficos
Autores principales:	Parra, Alejandro, Ovejas, Aroa, González-Arenzana, Lucía, Gutiérrez, Ana Rosa, López-Alfaro, Isabel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606930/ https://www.ncbi.nlm.nih.gov/pubmed/37893627 http://dx.doi.org/10.3390/foods12203734

Ejemplares similares

Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)
por: González-Arenzana, Lucía, et al.
Publicado: (2012)

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity
por: Escribano-Viana, Rocío, et al.
Publicado: (2018)

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines
por: Escribano-Viana, Rocío, et al.
Publicado: (2019)

Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
por: Gutiérrez, Ana Rosa, et al.
Publicado: (2023)

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
por: Mas, Albert, et al.
Publicado: (2014)

Influence of the temperature and the origin of CO(2) (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
por: Santamaría, Pilar, et al.
Publicado: (2022)

Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose
por: Macías, Miguel Macías, et al.
Publicado: (2012)

Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles
por: Bueno, Mónica, et al.
Publicado: (2023)

Detection of novel syntrophic acetate‐oxidizing bacteria from biogas processes by continuous acetate enrichment approaches
por: Westerholm, Maria, et al.
Publicado: (2017)

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety
por: López-Seijas, Jacobo, et al.
Publicado: (2020)

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review
por: Gutiérrez-Escobar, Rocío, et al.
Publicado: (2021)

Editorial: Acetic acid bacteria
por: Garcia-Garcia, Isidoro, et al.
Publicado: (2023)

Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines
por: Dini, Irene, et al.
Publicado: (2023)

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii
por: Seixas, Isabel, et al.
Publicado: (2023)

Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection
por: Guillamón, José M., et al.
Publicado: (2017)

Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR
por: Longin, Cédric, et al.
Publicado: (2016)

Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods
por: Sharafi, SM, et al.
Publicado: (2010)

Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine
por: Lenti, Lucia, et al.
Publicado: (2022)

Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
por: Nalazek-Rudnicka, Katarzyna, et al.
Publicado: (2017)

Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines
por: Baek, Chae-Wan, et al.
Publicado: (2022)

Spectroelectrochemical Enzyme Sensor System for Acetaldehyde Detection in Wine
por: Ibáñez, David, et al.
Publicado: (2022)

Role of Acetic Acid Bacteria in Food and Beverages
por: Yassunaka Hata, Natália Norika, et al.
Publicado: (2023)

Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency
por: Torrellas, Max, et al.
Publicado: (2023)

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role
por: Virdis, Carla, et al.
Publicado: (2021)

STUDIES ON THE MECHANISM OF ACETATE OXIDATION BY BACTERIA : VI. COMPARATIVE PATTERNS OF ACETATE OXIDATION BY CITRATE-GROWN AND ACETATE-GROWN AEROBACTER AEROGENES
por: Ajl, Samuel J.
Publicado: (1951)

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors
por: Perestrelo, Rosa, et al.
Publicado: (2019)

Truth in wine yeast
por: Gonzalez, Ramon, et al.
Publicado: (2021)

Classification of acetic acid bacteria and their acid resistant mechanism
por: Qiu, Xiaoman, et al.
Publicado: (2021)

Candidate Acetic Acid Bacteria Strains for Levan Production
por: Anguluri, Kavitha, et al.
Publicado: (2022)

Oxidative Fermentation of Acetic Acid Bacteria and Its Products
por: He, Yating, et al.
Publicado: (2022)

Headache and wine. Are all wines the same?
por: Diaz-Insa, S, et al.
Publicado: (2013)

The Maillard reaction in traditional method sparkling wine
por: Charnock, Hannah M., et al.
Publicado: (2022)

White wine phenolics: current methods of analysis
por: Clarke, Sarah, et al.
Publicado: (2022)

Wine Terroir and the Soil Bacteria: An Amplicon Sequencing–Based Assessment of the Barossa Valley and Its Sub-Regions
por: Zhou, Jia, et al.
Publicado: (2021)

Exploring the halo structure via near-barrier scattering on 208Pb: the cases of 15C and 17Ne
por: Diaz Ovejas, Javier
Publicado: (2022)

Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?
por: Santos-Buelga, Celestino, et al.
Publicado: (2021)

Streptophyta and Acetic Acid Bacteria Succession Promoted by Brass in Slow Sand Filter System Schmutzdeckes
por: Delgado-Gardea, Ma. Carmen E., et al.
Publicado: (2019)

Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter Cerinus, an Acetic Acid Bacterium Associated with Wine-Making
por: Philippe, Cécile, et al.
Publicado: (2018)

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
por: Deroite, Amandine, et al.
Publicado: (2018)

The Protective Effect of Ethyl Acetate and n-Butanol Fractions of Wine-Steamed Ligustri Lucidi Fructus on Diabetic Nephropathy in Rats
por: Luan, Ruqiao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_vmh73ebg3brcq1telu7bccpd25