Changes

Tolerance to ethanol begins to decline in most ''Acetobacter'' species and strains starting at about 10% ABV. However, this is species and strain dependent. For example, some strains of ''A. aceti'' and ''A. pasteurianus'' (80% of strains tested) are unable to grow in 10% ABV. Other genera of acetic acid bacteria such as ''Gluconobacter'' and ''Gluconacetobacter'' also have a wide range of ethanol tolerances. It is documented that ''Acetobacter'' and other acetic acid bacteria are able to grow in wine above 10% ABV, although is is not likely that acetic acid bacteria can grow in wines that are 15% ABV or above. It is considered that no strains of acetic acid bacteria can grow above in 15.5% ABV or above <ref>[https://www.sciencedirect.com/science/article/pii/B9780123750211100098 Molecular Wine Microbiology. Chapter 9 - Acetic Acid Bacteria. 2011, Pages 227-255. DOI: https://doi.org/10.1016/B978-0-12-375021-1.10009-8.]</ref>.