Microorganisms wine spoilage

Sponholz, W.R. 1993. Wine spoilage by microorganisms. In Wine Microbiology and Biotechnology (G.H. Fleet, ed.), pp. 395-420. Harwood Academic Publishers, Switzerland. 

Acetic acid represents the only organic acid of normal olfactory sensory significance to wines (27). While acetic acid may be formed by . cerevisiae, the concentrations produced are typically less than 300 mg/L (55), far lower than the concentrations produced by spoilage microorganisms (he, Acetobacter) which are the predominate source (52). Apiculate yeasts may also serve as a source of acetic acid Romano et ah (36) found that Kl apiculata typically produced greater than 200 mg/L acetic acid in synthetic medium fermentations. 

Pasteur was the first to include flor with bacterial problems, because, like acetic spoilage, it involves a mycodermic microorganism. However, flor is caused by a yeast (which Pasteur called My coderma vini) and not a bacterium (Mycoderma aceti). Flor should not be confused with the bloom formed by Saccharomyces cerevisiae under certain, specific, conditions, responsible for producing high-quality wines such as Sherry and Vin Jaune from the Jura (Volume 1, Section 14.5). 

In 1865 he patented a heat treatment for wine preservation and in 1866 he published his Studies on Wine where he stated that heating to as low as 50 C could preserve wine by killing the microorganisms that caused spoilage. The potential for preserving beer in a similar way was of immediate interest to brewers, though it was not until after the... 

---