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A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

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dc.contributor.author ZGARDAN, Dan
dc.contributor.author MITINA, Irina
dc.contributor.author STURZA, Rodica
dc.contributor.author MITIN, Valentin
dc.contributor.author RUBTOV, Silvia
dc.contributor.author GRAJDIERU, Cristina
dc.contributor.author BEHTA, Emilia
dc.contributor.author INCI, Fatih
dc.contributor.author HACIOSMANOGLU, Nedim
dc.date.accessioned 2024-05-15T09:43:15Z
dc.date.available 2024-05-15T09:43:15Z
dc.date.issued 2023
dc.identifier.citation ZGARDAN, Dan et al. A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova. In: Biology and Life Sciences Forum, 2023. vol. 26, art. nr. 79. ISSN 2673-9976. en_US
dc.identifier.issn 2673-9976
dc.identifier.uri https://doi.org/10.3390/Foods2023-15153
dc.identifier.uri http://repository.utm.md/handle/5014/27091
dc.description Acces full text - https://doi.org/10.3390/Foods2023-15153 en_US
dc.description.abstract Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them using molecular methods at all stages of winemaking and, thus, prevent wine spoilage. In this research, we analyzed wines, musts and grapes of 13 varieties grown in different regions of the Republic of Moldova. The DNA was extracted and analyzed via PCR using home-designed primers to detect Acetobacter aceti and Acetobacter pasteurianus. Generally, samples with no detectable amounts of AAB in either musts or wine had volatile acidity within the acceptable limits. Only one grape (Rara Neagra) had detectable amounts of AAB (A. pasteurianus) at all analyzed stages (grape, must, wine), and this sample had the highest amount of volatile acidity (2.11 g/L), exceeding the maximum acceptable limit for red wines of 1.2 g/L. A. pasteurianus was more common than A. aceti, both in musts and wines. Samples positive for AAB but containing low amounts of them in wine (Cq value > 35) did not have volatile acidity above the acceptable level. Samples that were wine-negative but must-positive for AAB had volatile acidity close to the acceptable limit. This study shows the utility of PCR diagnostics for predicting the risks of wine spoilage by AAB. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Biology and Life Sciences Forum;2023. vol. 26
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject acetic acid bacteria en_US
dc.subject wine spoilage en_US
dc.subject primers en_US
dc.subject volatile acidity en_US
dc.title A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova en_US
dc.type Article en_US


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