WW WDT 03-01
The characterisation of acetic acid bacteria in South African wines
Du Toit, W J
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology
Micro-organisms causing the spoilage of wine are yet a problem to be solved in the South African wine industry. The organism responsible for the spoilage is acetic acid bacteria (AAB). AAB have long been considered to have a minute role in the winemaking process due to its aerobic nature. It has become evident that these organisms have the ability to survive and even multiply under certain conditions. Little research has been conducted on AAB in the win emaking process thus very little information is available concerning this matter. The aim of this project is thus to better understand the factors contributing to the growth and inhibition of AAB in must and wine. This information will enable the wine-maker to prevent the growth of AAB in wine thus improving the quality of the wine.
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