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.
Culture on selective medium
|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
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- Genetic test with reference strains