Wine Spoilage Organisms

Wine Spoilage Organisms
Spoilage Monitoring Reagents from Unitech Scientific LLC Traditional winemakers like to say that "wine makes itself.” It is also true that a few microorganism - adapted to survive in must and wine - routinely cause a lot of trouble. Review our collection of wine Microbiology & Brett literature. Wine spoilage results in off-flavors and odors, atypical mouth-feel and other wine defects. Spoilage organisms cause significant financial loss to wineries each year. Laboratory monitoring and trending for microbes (& microbial products) in wine provides the ‘early warning’ needed for timely preventive and remedial action. Unitech Scientific LLC offers a collection of reagents and technologies for detecting Wine Spoilage Organisms and their metabolic products. PRODUCT GROUPS 1. ENZYMATIC Monitoring (a few minutes/test) Grape juice contains no Lactic Acid; monitoring for D-Lactic Acid (formed by lactic acid bacteria [LAB] metabolism of sugar) provides an effective ‘early warning’ for the presence of unwanted Lactic Acid bacteria. Some Lactic Acid bacteria (e.g. Leuconostoc sp., Oenococcus) are introduced during mali-lactic fermentation, converting L-Malic to L-Lactic Acid. Unwanted LAB metabolize Citric Acid to Acetic Acid and diacetyl. Acetic Acid bacteria are generally undesireable in grape juice and wine production and monitoring for Acetic Acid (VA) provides an effective ‘early warning’ for their presence
REAGENTS	SPOILAGE ORGANISM		Detection Target / Wine Defect
UniFLEX Acetic Acid kit	Acetobacter, Gluconobacter, Gluconoacetobacter, Lactic Acid Bacteria, Gluconobacter		Acetic Acid / high V.A., sharp vinegar aroma & taste
D-Lactic Acid enzyme kit D-Lactic Acid ACCUVIN Test Strips (visual)	Lactic Acid bacteria (Lactobacillus, Leuconostoc, Oenococcus, Pediococcus, P. pentosaceus, L. plantarum, etc.		D-Lactic Acid / lactic taint, biogenic amines, and bitter, mousy, or ropy wine
2. EIA Monitoring (a few hours/test)
Z-Brett Test Kit (3-hr)	Brettanomyces - Dekkera		whole Brettanomyces cells Non-varietal-odors, e.g. horsey, sweaty & ‘wet-dog-in-a-phone-booth’
Z-Brett & Culture, Lab Service
Mycotoxins (Products of spoilage Bacteria)
HistaSuredipstick 15' test	Lactic Acid bacteria, etc.		Histamine, a biogenic amine
Histamine 96-well quantitative	Lactic Acid bacteria, etc.		Histamine, a biogenic amine
Ochratoxin A 96-well quant.	Aspergillus & Penicillium molds		Ochratoxin A (nephrotoxin, carcinogen)
3. MICROBIOLOGY Monitoring (a few days/test)
Differential Microbiology Media	Format		Target Organisms
A. Stab Vida Yeast Spoilage
1. DBDM^TM	Agar & Broth		Brettanomyces/Dekkara
2. Zygo-DM	Agar & Broth		Zygosaccharomyces
B. Compact Dry^TM, Media
1. Yeast & Mold (YM)	Dry Plates		Yeast and Mold colonies of different colors
2. Total Counts (TC)			Aerobic Bacteria colonies of different colors
C. Sartorius Microbiology Media	NPS^TM	AMPULES
1. Orange Serum	14062	OS	Acid-tolerant bacteria (Acetobacter, Gluconobacter, Pediococcus,Lactobacillus) & yeasts (Brett, Pichia,
2. Malt	14086	WL-Diff. (=Wallerstein Differential)	Yeasts and molds; smoothy, shiny mostly white Yeasts; cotton wool-like molds
3. Yeast Extract	14090	WL (=Wallerstein)	Bacteria, yeasts molds can grow, mostly colorless
4. Tomato	14079		Leuconostoc oenos Wine and fruit juice Lactic-acid bacteria form small, whitish colonies
5. Weman	14065		Leuconostoc mesenteroides forms transparent, colorless colonies
6. VLB-S7-S	14059		lactobacilli & pediococci Beer-spoilage organisms form greenish colonies (w/ acid color changes to yellow)
7. Wort	14058 14008		Yeasts smoothy, shiny, white or colored; cotton-wool-like molds, first white then in different colors
8. Schaufus-Pottinger	14070 14072		Sugar fermenters develop whitish- yellow colonies; other colonies are bluish-green
9. Standard	14064		Predominantly bacteria colonies
10. Standard TTC	14055 10445		Predominantly bacteria colonies various sizes and shapes
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