Brettanomyces spp

Species of the genus Brettanomyces are among the organisms most implicated in wine spoilage.

These yeasts are most commonly found in red wine, but have also been isolated from other fermented beverages, such as beer and cider.

Present in almost every area of ​​the world, Brettanomyces yeasts are considered harmful because they are responsible for the production of unwanted aromatic compounds that give rise to the perception of unpleasant notes that alter the quality of wines.

To avoid contamination in the cellar by Brettanomyces spp., prevention is the most important strategy. This can be achieved through good cellar hygiene, with particular attention to barrels, and proper fermentation.

Furthermore, to verify the presence of Brettanomyces spp., one can use sensory analysis as a first step, or microbiological analysis using culture methods on selective plates, which, when incubated, will reveal the presence of the suspected yeast no earlier than eight days, or biomolecular techniques that detect the yeast in less than 24 hours.

* Patent licenses WO 00/28082, WO 01/34790, WO 01/77317, WO 02/24902, WO 01/34838 ** Industrial invention patent no. 0001425753 dated 09.11.2016  ** Patent for industrial invention no. 0001425753 of 09.11.2016