Genus/species: Acetobacter estuniensis
Gram Stain: Negative
- Cell: ellipsoid or rod-shaped
- Liquid Growth: dispersed
Carbon sources are glucose, ethanol, mannitol; produce acetic acid; requires oxygen for growth but may be able to use other reducible compound as electron acceptors to survive partial anaerobiosis; organic acids may be possible oxidation substrates.
A. estuniensis has been found in apple cider, may be found in other naturally fermented food products, has been isolated from wine on occasion but is a rare wine contaminant.
Electrophoretic analysis for identification of A. estuniensis requires treatment with 3 endonucleases to ultimately distinguish it from A. aceti.
Role in wine:
May inhibit yeast fermentation if prolific in must; generate acetic acid (volatile acidity) in presence of oxygen, thereby spoiling wine; possibility of using organic acids as oxidation substrate may reduce overall organic acid concentration; potential acetaldehyde production binds SO2
- SO2: Sensitive
- pH: Sensitive to low pH
- Anaerobiosis: no growth
- Heat: Sensitive to cold temperatures