La detección de bacterias acéticas en vinosproblemática y desarrollo de un test rápido de predicción

Abstract

The microorganisms involved in the winemaking processes are diverse and determine the quality of the final wine. Not only do they participate in the development of alcoholic and malolactic fermentation, but there are numerous microorganisms involved in the appearance of defects in wines, such as acetic pitting caused by acetic bacteria. The detection of these microorganisms with the available culture media is not adequate, especially when they are found in low populations. On the other hand, available molecular biology techniques such as massive sequencing or qPCR cannot be widely used in wineries. This doctoral thesis proposes the development of a liquid culture medium that allows the early detection of microorganisms that cause “acetic bite” through olfactometry. Based on studies carried out with solid culture media, a liquid culture medium has been developed with great sensitivity to detect acetic bacteria. This medium has been validated with different types of wines and musts and its storage conditions have been optimized. Finally, the use of the medium in commercial wineries, by personnel who regularly work in the winery laboratories, has made it possible to verify the simplicity of its use and its effectiveness