Our wineries detective, WineSeq, continues solving some of the most problematic cases during fermentation processes. His second challenge consists on an increase in the levels of acetic acid from unknown origin.
Everything begins at a small-production and high-value winery that makes wines according to a sustainable model in different geographical areas. WineSeq detected frequent stops at the beginning of the alcoholic fermentation of a Sauvignon blanc must. He also spotted an increase in the levels of acetic acid that did not seem to come from the acetic bacteria according to classical microbiological analysis.
WineSeq implemented his test to identify the microbial populations from the plot soil, the vines, the must and the beginning of the spontaneous fermentation in the cellar. His investigations detected an important concentration of Candida glabrata and Rhodotorula yeasts. WineSeq performed an implantation study on the fermentative process and the in-vitro test evidenced the presence of non-Saccharomyces and Candida glabrata as species widely represented in the must. This discovery was associated with the increase in volatile acidity. Its origin was determined to be due to human or environmental contamination.
WineSeq recommended the controlled addition of sulfur dioxide and filtration of a selected Saccharomyces bayanus strain to quickly conclude fermentative processes, implantation and save the production.