Original research articles

Les altérations des vins par les bacteries acétiques et les bactéries lactiques

Abstract

Acetic acid and lactic acid bacteria were present at all stages of wine making. A lower pH and a highter ethanol concentration limit the risks of alteration. During the conservation, a low temperature, good use of S02 and frequent checkings ensure control of bacterial growth and metabolism.

Authors


Suzanne Lafon-Lafourcade

Affiliation : Institut d'OEnologie, Université de Bordeaux II & Institut National de la Recherche Agronomique, 351, Cours de la Libération, 33405 Talence Cédex (France)

editorialsecretary@oeno-one.eu

Pascal Ribéreau-Gayon

Affiliation : Faculté d’OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence cedex (France)

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