Genus of acetic acid bacteria with different species that under the influence of air alcohol (Ethanol) too acetic acid can convert. Acetobacter are among the very few bacteria that can still exist in the wine at high acidity. But they are only in the presence of oxygen viable. That's why they are considered obligatory aerobic (obsessive-compulsive). Ideal conditions for reproduction are warm temperatures between 30 and 40 ° Celsius, high pH-values (low acidity) and aerobic conditions (oxygen).
When Acetobacter enter the wine via the grapes or from the air, there may be acetic acid and Acetic acid ethyl ester (Ethyl acetate) are formed, resulting in higher levels of wine defects vinegar sting and or Uhuton means. To avoid formation of acetic acid (acetic acid fermentation), the wine must reductively expanded become. In this case, an oxygen contact is avoided by a high filling of the barrels or it is sulfur dioxide added to bind the oxygen in the wine and thus make harmless. During the fermentation can by Acetobacter acetone be formed and unpleasant Solution midrange cause. Acetobacter are used industrially for the production of acetic acid and vinegar used.