ASD in oenology: how to deal with the Brettanomyces risk?
Brettanomyces bruxellensis is a non-saccharomyces yeast. It is found on grapes but also in cellars with a wide variety of strains. It can be found in containers (tanks of different types of material, barrels, pipes) as well as in the cellar equipment. These yeasts, called spoilage yeasts, produce volatile phenols that have a negative and irreversible impact on the wine.
A low population can indeed cause a decrease in the quality of the wine and cause significant damage: a decrease in fruitiness and the perceived odors of “gouache”, leather or ” barnyard”. Find out more about DEVEA‘s expertise in ASD in oenology.
ASD in oenology: a mainly preventive action
- Biocontrol: use of non-saccharomyces strains during pre-fermentation operations
- Limitation of contamination through rigorous hygiene
- Control of the ecological niche of wine by good management of fermentation (use of adapted yeasts and co-inoculation, use of selected lactic acid bacteria)
DEVEA Environnement now provides a disinfection solution that has been tested and approved by the independent laboratory Virehealth.
The PHILEAS 75/O2Safe 7.4% device/product combo assessed by the NF EN 17272 protocol has a yeasticidal activity on brettanomyces yeast greater than 4 log10 CFU (average = 4.83 log10) in clean conditions 0.3g/L of BSA.
The non-directed decontamination process complies with the requirements of the NF EN 17272 standard for yeasticidal activity on brettanomyces under the test conditions.