Early warning for wine spoilage glows in the dark

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol conditions, so wineries can catch problems early, before flavor and quality are damaged. The approach could offer a simpler, lower-cost alternative to lab testing and strengthen quality control across fermentation-based industries.