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By Attila Kántor, Miroslava Kačániová, Jana Petrová, Juraj Medo, Lukáš Hleba and Katarína Rovná


Acetic acid bacteria play a negative role in wine making because they increase the volatile acidity of wines. They can survive in the various phases of alcoholic fermentation and it is very important to control their presence and ulterior development. The main objective of the present work is to test fast, sensitive and reliable technique such as real-time PCR (rt-PCR) and detecting the presence of Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter oxydans, Gluconacetobacter liquefaciens and Gluconacetobacter hansenii in red wine. The aim of our study was the identification of some species of acetic acid bacteria in red wine during the fermentation process using a classical microbiological method. The changes in different groups of microorganisms were monitored in total counts of bacteria, and Acetobacter cells. Microbiological parameters were observed during the current collection and processing of wine in 2012. Samples (Modry Portugal, MP and Frankovka modra, FM) were taken during the fermentation process in wine enterprises and were storage with different conditions. The total counts of bacteria ranged from 4.21 in the wine MP at 4°C of storage to 5.81 log CFU.mL-1 in the wine MP at 25°C of storage, but the total counts of bacteria ranged from 4.85 in the wine FM at 4°C of storage to 5.63 log CFU.mL-1 in the wine FM at 25°C of storage. The higher number of Acetobacter cells was found in wine MP at 25°C

Topics: red wine, fermentation process, Real time PCR, acetic acid bacteria, Microbiology, QR1-502
Publisher: Slovak University of Agriculture
Year: 2014
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