Enjoy beverages without unpleasant off-taste

Beverage production, from the handling of raw materials to each production step, is as complex as its error rate. Particularly bacteria may occur in every single production stage. Rapid and reliable detection of bacteria thus becomes essential in order not to endanger product quality.

Especially in wine or beer, but also in juice and juice concentrates, the presence of acetic acid bacteria constitute a common risk. Bacteria such as Acetobacter, Asaia, Gluconoacetobacter and Gluconobacter are likely to produce acetic acid by oxidation of sugar or alcohol into acetic acid.

Regarding wine production this means that hail or other environmental damages may cause slightly damaged grapes and together with incoming acetic acid bacteria fouling processes can start. The same bacteria also find ideal growth conditions in must or beer. Fruit juices or fruit juice concentrates are potentially contaminated with acetic acid bacteria during their production by the input of raw materials. Acetic acid bacteria cause the alteration of sensory attributes of beverages. The bacteria cause products to become inedible by turning the beverages smell and taste into the overpowering flavour of vinegar.

 

Fast and reliable detection of acetic acid bacteria in the vermicon laboratories

vermicon AG provides one solution for all kinds of beverage producers: the service "specific detection of acetic acid bacteria". We analyse your samples rapidly specifically and reliably in our laboratories. In case bacteria are detected companies will quickly be informed and may interfere before contaminated products are distributed and result in image damage.

Find out about vermicon's services for rapid and safe detection of acetic acid bacteria and how to ensure your products' quality.

For the beverage industry we offer an extensive portfolio of services. We also look forward to informing you regarding individual bacteria detection.