Table 2.
Global survey of phages infecting AAB in 30 samples of oenological origin.
| Number | Samples Characteristics a | Presence of Phages b | ||
|---|---|---|---|---|
| Wine | Appellation/Grape Variety | Step | ||
| 67, 68, 69, 70 | Sweet white | Sauternes/Sémillon | Must | − |
| 14 | PDC | − | ||
| 12 | Dry white | Bordeaux/Sémillon | PDC | − |
| 1 | Bordeaux/SauvBlanc | Must | − | |
| 2 | Juice for PDC | + | ||
| 26 | PDC | − | ||
| 27, 29 | Early AF | − | ||
| 31 | Lussac Saint Emilion/SauvBlanc | PDC | − | |
| 125 | Red | Saint-Emilion/CabFranc | − | |
| 18 | Saint Emilion/Merlot | Must | − | |
| 62 | − | |||
| 3 | Lussac Saint Emilion/Merlot | Must | − | |
| 30 | − | |||
| 22, 23, 24 | PDC | − | ||
| 60, 63 | Margaux/Merlot | Must | − | |
| 61 | Entre-Deux-Mers/Merlot | Must | − | |
| 143 | Pomerol/CabSauv | MLF | − | |
| 144, 147 | Pomerol/Merlot | − | ||
| 148 | Gers-Gamay/Merlot | − | ||
| 149 | Gers/Merlot | − | ||
| 151, 153 | Medoc/CabSauv | − | ||
a The 30 samples were obtained from a collection of 166 samples (numbered 1 to 166) as previously reported [38]. They were provided by different wine estates located in the Bordeaux area during the 2013 and 2014 vintages and collected at different steps during wine making (PDC, pied de cuve; AF, alcoholic fermentation; MLF, malolactic fermentation). They were previously shown to contain active phages against the lactic acid bacterium Oenococcus oeni [38]. b Each of the 30 samples was tested against a panel of 17 isolates belonging to the two main genera of AAB associated with wine making, namely Gluconobacter and Acetobacter and presence/absence of plaques is indicated (+/−). Plaques identified in sample 2 were observed on G. cerinus CRBO11179.