‘Living biosensor’ lights up to detect wine spoilage in real time
By 
Mason Wakley2026-02-03T14:30:00
Genetically modified bacteria glow in high levels of acetic acid, a common signal that wine has gone bad
Genetically modified Escherichia coli (E. coli) bacteria that light up in the presence of acetic acid may offer wineries a way to detect wine spoilage in real-time, without the need for specialist equipment.
Unwanted microorganisms found in wine barrels often produce acetic acid as a byproduct of fermentation. A build up of acetic acid stops the conversion of sugars into ethanol and gives wine an unpleasant vinegar-like taste.