Wine Fault
Pediococcus
Microbial
Pediococcus is a lactic acid bacteria that can produce intense buttery diacetyl, viscous texture, and cheesy or sauerkraut-like aromas. It often appears alongside stuck fermentations and high-pH wines.
Also known as: Pediococcus spoilage, Diacetyl bacteria, Sauerkraut fault
Typical severity: High
Cause
Pediococcus damnosus and related strains growing in wine with residual sugar and insufficient SO₂ protection.
How it occurs
Stuck or sluggish ferments with remaining sugar create ideal conditions. Biofilms in hoses and tanks harbor Pediococcus, which spreads during racking and blending.
Prevention
Avoid stuck ferments through nutrient management, lower pH, adequate SO₂, and sanitation. Do not blend affected lots without lab confirmation.
Descriptors created
Descriptors reduced
Commonly confused with
- Diacetyl Excess Wine Fault
- Malolactic Fermentation Winemaking Technique
- Lactobacillus Wine Fault
Common wine styles
Common grape varieties
Common regions
Related winemaking techniques
Serving implications
Beginner explanation
Pediococcus can make wine smell like buttered popcorn gone wrong — thick, cheesy, and unbalanced.
FAQ
- Why does Pediococcus create buttery notes?
- It produces diacetyl — the same compound from MLF — but at levels and in contexts that read as spoilage rather than integration.
- Is this fault reversible?
- No — once Pediococcus has altered the wine's chemistry and texture, the damage is permanent.
Related ontology entities
- Chardonnay Wine Style
- Pinot Noir Wine Style
- Grenache Wine Style
- Burgundy Wine Region
- Beaujolais Wine Region
- Willamette Valley Wine Region
- Cheesy Descriptor
- Buttery Descriptor
- Sour Descriptor
- Chardonnay Grape Variety
- Pinot Noir Grape Variety
- Malolactic Fermentation Winemaking Technique
- Native Fermentation Winemaking Technique
- Diacetyl Excess Wine Fault
- Lactobacillus Wine Fault
- Drink Now Serving