Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control of these bacteria in wine. The aim of this work was to isolate bacteriophages from musts and wine of different grape varieties that were able to eliminate lactic and acetic acid bacteria spoilages at the laboratory scale. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with V. vinifera cv. Tintilla de Rota were used to isolate bacteriophages. Bacteriophages were obtained from each of the musts and the wine and belonged to the order Caudovirals and the family Tectivirals. They were isolated by classical virology methods and identified by electron microscopy. The host bacteria used in the study were lactic acid bacteria of the species Lactobacillus hilgardii, Lactobacillus plantarum, and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed by adding phage titrations and SO2 to musts and wines, which had been previously inoculated with bacteria, to study the effectiveness of bacteriophages against bacteria. The comparative study showed that some bacteriophages were as effective as sulfur dioxide at low concentrations.

中文翻译：

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噬菌体是酿酒业使用二氧化硫的新兴替代方案。

某些乙酸和乳酸细菌是葡萄汁和葡萄酒中质量缺陷的主要原因，会引起诸如“醋”，“尖锐的指甲油去除”之类的缺陷或阻止酒精和/或苹果酸发酵。二氧化硫是目前用于控制葡萄酒中这些细菌的主要工具。这项工作的目的是从不同葡萄品种的葡萄汁和葡萄酒中分离出噬菌体，从而能够消除实验室规模的乳酸菌和乙酸菌变质。从葡萄（Vitis vinifera cv）的葡萄果中获取的芥末。霞多丽和莫斯卡特酒，以及用V. vinifera cv酿造的红酒。Tintilla de Rota用于分离噬菌体。噬菌体是从每种葡萄汁和葡萄酒中获得的，属于考多病毒家族和直肠病毒家族。通过经典病毒学方法分离它们，并通过电子显微镜鉴定。在研究中使用的宿主细菌是希氏乳杆菌，植物乳杆菌和大肠球菌的乳酸菌，以及醋酸醋杆菌。通过在以前已接种细菌的葡萄汁和葡萄酒中添加噬菌体滴定法和SO2进行比较研究，以研究噬菌体对细菌的有效性。对比研究表明，某些噬菌体在低浓度下与二氧化硫一样有效。通过在以前已接种细菌的葡萄汁和葡萄酒中添加噬菌体滴定法和SO2进行比较研究，以研究噬菌体对细菌的有效性。对比研究表明，某些噬菌体在低浓度下与二氧化硫一样有效。通过在以前已接种细菌的葡萄汁和葡萄酒中添加噬菌体滴定法和SO2进行比较研究，以研究噬菌体对细菌的有效性。对比研究表明，某些噬菌体在低浓度下与二氧化硫一样有效。