Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15"C, 20°C, 25°C and 30°C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et aL9 for the development of gradual acid tolerance by acetic acid bacteria.