CoChat
Sign Up
Cited by 119Fermentation and Sensory AnalysisMicrobial metabolism and enzyme functionBiochemical and biochemical processes

Spoilage of bottled red wine by acetic acid bacteria

Bartowsky, E.J., Xia, D., Gibson, R.L., Fleet, G.H., Henschke, P.A.·2003·Letters in Applied Microbiology
DOI 10.1046/j.1472-765x.2003.01314.x
Open this paper in CoChat — free account

Abstract

Aims To determine the bacterial species associated with an outbreak of spoilage in commercially bottled red wine where the bottles had been stored in an upright vertical compared with horizontal position. Methods and results Bottled wines comprising Cabernet Sauvignon, Pinot Noir, Shiraz, Merlot and blended red varieties were examined for visible spoilage. Analysis of visibly affected and non-affected wines revealed a spectrum of aroma and flavour defects, ranging from loss of fruity aroma, staleness, oxidized character to overt volatile acidity. Only acetic acid bacteria, and not yeast or lactic acid bacteria, could be isolated from both spoiled and unspoiled wines and were found to grow only on Wallerstein Nutrient (WL) medium supplemented with 10% red wine or 1-2% ethanol. Analysis of the 16S rRNA region and RAPD-PCR analysis showed the isolates to be a closely related group of Acetobacter pasteurianus, but this group was differentiated from the group comprising beer, vinegar and cider strains. Conclusions A. pasteurianus was the species considered responsible for the spoilage but the isolates obtained had atypical properties for this species. In particular, they failed to grow on WL nutrient medium without ethanol or wine supplementation. Storage of the bottles of wine containing A. pasteurianus in an upright vertical position specifically induced growth and spoilage in a proportion of the bottles under conditions that were inhibitory for horizontally stored bottles. We h…

Integrity signals

Registry

Crossref · 10.1046/j.1472-765x.2003.01314.x

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Oxygen required for AAB metabolic activity/survival in wine is lower than previously thought; AAB can survive in barrels at low oxygen; spoilage of bottled red wine by AAB reported.

    “The concentration of oxygen required for metabolic activity and survival in wine is now much lower than previously thought; acetic acid bacteria can survive in wine barrels for long periods of low oxygen tension and, somewhat unexpect-edly, spoilage of bottled red wine by acetic acid bacteria has been reported (Drysdale andFleet 1988, Bartowsky et al. 2003).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Bartowsky et al. 2003

  • The sensory perception of diacetyl in wine is highly dependent upon the presence of other compounds in the wine, and is influenced by the age, the style and origin of the wine.

    “The sensory perception of diacetyl in wine is also highly dependent upon the presence of other compounds in the wine, and is influenced by the age, the style and origin of the wine (Rankine et al. 1969, Martineau et al. 1995, Bartowsky et al. 2003).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Bartowsky et al. 2003

Cites

Flagged first, then by citations

Cited by

Sorted by citations

Authors
Bartowsky, E. J., Xia, D., Gibson, R. L., Fleet, G. H., & Henschke, P. A.
Affiliations
  • Australian Wine Research Institute (AU)
  • UNSW Sydney (AU)
Corresponding author
Bartowsky, E.J.
ORCID
Bartowsky, E.J.
Venue
Letters in Applied Microbiology
Publisher
Oxford University Press (OUP)
Published
2003-05
Volume
36
Issue
5
Pages
307-314
ISSN
  • 0266-8254 (ISSN-L)
  • 1365-2673
DOI
10.1046/j.1472-765x.2003.01314.x
OpenAlex
W1997751572
Cited by
119
References
1
Citations by year
2026: 4 · 2025: 3 · 2024: 3 · 2023: 5 · 2022: 4 · 2021: 10 · 2020: 5 · 2019: 2 · 2018: 8 · 2017: 5 · 2016: 7 · 2015: 7 · 2014: 8 · 2013: 7 · 2012: 3
FWCI
4.91
Type
journal article
Language
en
Open access
closed
Licence
doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 4506 d)
Locations
  • Letters in Applied Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
University of New South Wales
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
Keywords
wine spoilage, acetic acid bacteria, Acetobacter pasteurianus, oxygen diffusion, volatile acidity, 16S rRNA, RAPD-PCR, wine storage conditions
MeSH terms
Acetobacter, Fermentation, Food Microbiology, Hydrogen-Ion Concentration, Phylogeny, Temperature, Wine, Colony Count, Microbial, Acetic Acid

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review