Acetic Bacteria

Acetic bacteria (genus Acetobacter) may, under certain conditions, cause increases of volatile acidity.

They are present during all the winemaking process, usually at low levels, and capable of rapid growth as soon as the wine is in contact with oxygen.

Various analytical tools are available to anticipate, prevent and respond to acetic bacteria development.

Méthod

Culture on selective medium

Epifluorescence Microscopy

Volume 125 mL 125 mL
Results Population of cultivable bacteria : CFU*/mL Population of viable bacteria : cells/mL
Analysis duration 5 days 1 day

* CFU = Colony Forming Unit

Our quality guarantee

  • Genetic test with reference strains

 

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