Botrytis cinerea acetic acid bacteria

The acids present in a given wine are determined by the grape variety, climate, presence of gray rot [Botrytis cinerea), yeasts, bacteria, and various treatments to which the wine may be subjected (sulfur dioxide, ascorbic acid, acidification, desacidifica-tion). There are at least 50 different acids in wine ranging in concentration from 1 or 2gl (tartaric, malic, succinic acids) to hundreds of mgl (citric, lactic, acetic acids) to tens of mgl (pyruvic, shikimic acids). However, tartaric, malic (depending on the MLF), acetic, and succinic acids constitute 80-90% of total complement of wine acids. 

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