VinoPAL uses PCR technology to enable accurate, rapid, and early detection of Pediococcus and Lactobacillus species at the winery.
High levels of some Lactobacillus strains can rapidly produce acetic acid or diacetyl, especially during sluggish fermentation. These volatile compounds can have unintended negative impact on wine aroma, flavour and texture.
Some species of Pediococcus are capable of producing by-products that cause undesired texture defects, or generating biogenic amines. Early detection of unwanted organisms provides winemakers the opportunity to control the problem.