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 wine that is 15% ABV or higher are less likely to have acetic acid bacteria able to grow in them. It is considered that no strains of acetic acid bacteria can grow above in 15.5% ABV <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>.  Most strains are not tolerant of glucose once it is at ~25% of the solution <ref name="Gullo_2005">Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.</ref>.