ETS Laboratories - Scorpions™ Bottled Wine Sterility Panel

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2 Days

Scorpions™ Bottled Wine Sterility Panel

NAME	UNITS	TECHNIQUE	METHOD	ACCREDITATION

Acetic acid bacteria	cells/mL	Scorpions™	ETS Laboratories
The three genera of acetic acid bacteria detected are Acetobacter, Gluconobacter and Gluconacetobacter. Acetic acid bacteria are commonly associated with grapes and the winery environment. They are often introduced to the winery by coming in on contaminated fruit from the vineyard. Acetobacter can oxidize ethanol to produce acetic acid in the presence of oxygen. These organisms are often associated with elevated volatile acidity in wines and can rapidly spoil wine exposed to air during barrel aging.

Brettanomyces bruxellensis	cells/mL	Scorpions™	ETS Laboratories
Brettanomyces is widely distributed in winery environments. They produce high concentrations of volatile acids, esters, and the volatile phenols 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG). These volatile phenols are largely responsible for off-flavors or taint associated with Brettanomyces.

L. brevis/hilgardii/fermentum	cells/mL	Scorpions™	ETS Laboratories
Lactobacillus brevis, L. hilgardii, L. collinoides, L. fructivorans, L. buchneri, and L. fermentum are lactic acid bacteria commonly found in wine. These obligate heterofermentive species of Lactobacillus have the ability to produce high levels of acetic acid in a short period of time – often in a matter of a few days. This can occur readily during sluggish or stuck fermentations. Many species have the potential to form diacetyl often causing undesired buttery flavors. Some species of these bacteria have also been implicated in the production of mousy flavor and/or biogenic amines.

L. casei/paracasei/mali/nagelii	cells/mL	Scorpions™	ETS Laboratories
Lactobacillus casei, L. paracasei, L. mali, L. nagelii, are lactic bacteria occasionally found in wine. These species of Lactobacillus do not have the ability to produce acetic acid from the glucose and fructose found in wine. Many species have the potential to form diacetyl often causing undesired buttery flavors. Some species of these bacteria have also been implicated in the production of mousy flavor and/or biogenic amines.

Lactobacillus kunkeei	cells/mL	Scorpions™	ETS Laboratories
L. kunkeei is a lactic bacteria infrequently found in wine. This heterofermentive species of Lactobacillus has the ability to produce high levels of acetic acid in a short period of time – often in a matter of a few days. This can occur readily during sluggish or stuck fermentations. Many species of Lactobacillus have the potential to form diacetyl often causing undesired buttery flavors. Some species of these bacteria have also been implicated in the production of mousy flavor and/or biogenic amines.

Lactobacillus plantarum	cells/mL	Scorpions™	ETS Laboratories
Lactobacillus plantarum is a lactic bacteria occasionally found in wine. This species of Lactobacillus is a facultative heterofermenter and does not have the ability to produce acetic acid from the glucose and fructose found in wine. Many species of Lactobacillus have the potential to form diacetyl often causing undesired buttery flavors. Some species of these bacteria have also been implicated in the production of mousy flavor and/or biogenic amines.

Oenococcus oeni	cells/mL	Scorpions™	ETS Laboratories
Oenococcus is the most commonly used lactic acid bacteria for conducting malolactic fermentation. Although Oenococcus is not generally considered a spoilage organism, it has the ability to produce high levels of acetic acid in stuck or sluggish fermentations.

Pediococcus species	cells/mL	Scorpions™	ETS Laboratories
Pediococcus damnosus, P. parvulus, P. pentosaceus, and P. inpoinatus are lactic acid bacteria often found in wine. Pediococcus prefer elevated pH, and wines with pH in excess of 3.7 are at risk for high levels of Pediococcus growth. Some species of Pediococcus may produce polysaccharides that cause undesirable texture defects. Most strains of Pediococcus are capable of generating biogenic amines, such as histamine putrescine and cadaverine, under favorable conditions. Although biogenic amines are not currently regulated in the United States, many companies that import wines into Europe are beginning to require biogenic amines analysis on imported wines.

Saccharomyces cerevisiae	cells/mL	Scorpions™	ETS Laboratories
Saccharomyces is not usually considered a wine spoilage organism as it is the yeast responsible for conducting primary fermentation. However, Saccharomyces is a potential spoilage organism if present in a bottled wine containing sugar. Secondary fermentation can result in turbidity and production of elevated levels of CO₂ in the wine.

Zygosaccharomyces bailii	cells/mL	Scorpions™	ETS Laboratories
Zygosaccharomyces is a spoilage yeast that is tolerant of high sugar concentrations and is resistant to sorbate. It is commonly found throughout the winery environment and is often associated with grape juice concentrates that are used to adjust color and sugar in final wine blends. The yeast can cause turbidity and CO₂ gas in bottled wines.



	The Scorpions Wine Sterility Panel is designed to detect all of the potential wine spoilage organisms we can identify with Scorpions technology. This panel is designed to check wines that have been sterile filtered for the presence of low levels of potential wine spoilage microbes. For the highest level of senstivity, we recommend the Scorpions Concentration Option. For more information on Scorpion analysis, please Click Here.

MINIMUM VOLUME	CONTAINER TYPE	OTHER

1 Bottle

- Wine

NUMBER OF SAMPLES SUBMITTED We achieve economies of scale here at ETS based on the volume of samples processed at a given time. As a consequence we are pleased to pass these savings on to our customers, offering discounts for multiple sample submissions. These discounts apply only to samples submitted at the same time.	1	2-10	11+

Fee Per Sample	$200.00	$194.00	$190.00