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Acetobacter

acetobacteria (ES)
acetobactéria (PO)

Genus of acetic acid bacteria with various species that are under the influence of air alcohol (Ethanol) too acetic acid can convert. Acetobacter are among the very few bacteria that can still exist in wine with high acidity. But they are only in the presence of oxygen viable. That is why they are considered mandatory aerobic (forced aerobic) called. Ideal conditions for propagation are warm temperatures between 30 and 40 ° Celsius, high pH-values (low acidity) and aerobic conditions (oxygen).

If Acetobacter gets into the wine from the grape berries or from the air, acetic acid and Acetic acid ethyl ester (Ethyl acetate) are formed, resulting in higher amounts of wine defects vinegar sting and or Uhuton means. To avoid the formation of acetic acid (acetic acid fermentation), the wine reductively expanded become. In this case, oxygen contact is avoided by filling the drums to a high level or it becomes sulfur dioxide added to bind the oxygen in the wine and thus render it harmless. During the fermentation can by Acetobacter acetone be educated and the uncomfortable Solution midrange cause. Acetobacter are used industrially for the production of acetic acid and vinegar used.

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