ABSTRACT
As Acetic Acid Bacteria (AAB) is part of the native microbiota in fruits and fermented products, when the environmental conditions are favorable, they can take over and produce metabolites that alter some of the food properties. In the case of some beverage industries and other fresh and fermented products, these changes are considered as negative. The most common cause for wine spoilage by AAB is the unintentional exposure to air during maturation or storage. In the case of the wines spoiled with AAB, the genera described are Gluconacetobacter and Komagataeibacter as well as Acetobacter but this one in minor proportion at the beginning of fermentation. This genus increases gradually its population throughout the fermentation. Mousiness, ester taint, phenolic, buttery or geranium notes are some examples of descriptors found in microbial spoiled wines. One of the best-known defects in wines is the vinegary aroma or taste.
