KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA

Date

1992-01-01

Author

KOSEBALABAN, F
OZILGEN, M

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Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15-degrees-C, 20-degrees-C, 25-degrees-C and 30-degrees-C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et al.9 for the development of gradual acid tolerance by acetic acid bacteria.

Subject Keywords

Biotechnology, Fuel Technology, Inorganic Chemistry, Renewable Energy, Sustainability and the Environment, Organic Chemistry, Waste Management and Disposal, Pollution, General Chemical Engineering

URI

https://hdl.handle.net/11511/64604

Journal

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

DOI

https://doi.org/10.1002/jctb.280550110

Collections

Department of Food Engineering, Article

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Citation Formats

F. KOSEBALABAN and M. OZILGEN, “KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA,” JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, pp. 59–63, 1992, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64604.