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10.3390/foods14010132
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Article

Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production

by
Irina Mitina
1,
Cristina Grajdieru
1,
Rodica Sturza
2,
Valentin Mitin
1,
Silvia Rubtov
2,
Anatol Balanuta
2,
Emilia Behta
3,
Angela Deaghileva
1,
Fatih Inci
4,
Nedim Hacıosmanoğlu
4 and
Dan Zgardan
2,*
1
The Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, Moldova
2
Department of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, Moldova
3
Department of Preventive Medicine, State University of Medicine and Pharmacy of the Republic of Moldova, 2029 Chisinau, Moldova
4
National Nanotechnology Research Center (UNAM), Institute of Materials Science and Nanotechnology, Bilkent University, 06800 Cankaya, Ankara, Turkey
*
Author to whom correspondence should be addressed.
Foods 2025, 14(1), 132; https://doi.org/10.3390/foods14010132
Submission received: 5 December 2024 / Revised: 27 December 2024 / Accepted: 2 January 2025 / Published: 5 January 2025
(This article belongs to the Special Issue The 4th International Electronic Conference on Foods—"Focus on Sustainable Food Systems: Current Trends and Advances" (Foods2023))
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Abstract

Acetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, Acetobacter aceti and Acetobacter pasteurianus by real-time PCR and measured wine volatile acidity. Overall, the AAB content in the mature wine explained 33.7% of the variance in the volatile acidity of the mature wine, while the A. pasteurianus content in the mature wine alone explained 59.6% of the variability in the volatile acidity in the wine, and its content in the grapes, must and wine explained about 70% of the variance in the the volatile acidity. This makes A. pasteurianus a good candidate to be a potential predictor of wine volatile acidity.
Keywords: acetic acid bacteria; wine spoilage; primers; real-time PCR; volatile acidity acetic acid bacteria; wine spoilage; primers; real-time PCR; volatile acidity

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MDPI and ACS Style

Mitina, I.; Grajdieru, C.; Sturza, R.; Mitin, V.; Rubtov, S.; Balanuta, A.; Behta, E.; Deaghileva, A.; Inci, F.; Hacıosmanoğlu, N.; et al. Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production. Foods 2025, 14, 132. https://doi.org/10.3390/foods14010132

AMA Style

Mitina I, Grajdieru C, Sturza R, Mitin V, Rubtov S, Balanuta A, Behta E, Deaghileva A, Inci F, Hacıosmanoğlu N, et al. Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production. Foods. 2025; 14(1):132. https://doi.org/10.3390/foods14010132

Chicago/Turabian Style

Mitina, Irina, Cristina Grajdieru, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Anatol Balanuta, Emilia Behta, Angela Deaghileva, Fatih Inci, Nedim Hacıosmanoğlu, and et al. 2025. "Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production" Foods 14, no. 1: 132. https://doi.org/10.3390/foods14010132

APA Style

Mitina, I., Grajdieru, C., Sturza, R., Mitin, V., Rubtov, S., Balanuta, A., Behta, E., Deaghileva, A., Inci, F., Hacıosmanoğlu, N., & Zgardan, D. (2025). Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production. Foods, 14(1), 132. https://doi.org/10.3390/foods14010132

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