How to deal with the risk of Brettanomyces?
Brettanomyces bruxellensis is a non-saccharomyces yeast found on grapes and also present in cellars, with a large variety of strains. It is found in containers (tanks of different types of material, barrels, pipes) as well as in cellar equipment. These so-called spoilage yeasts produce volatile phenols having a harmful and irreversible impact on the quality of the wine. A small population can cause a reduction in the quality of the wine and considerable damage: loss of fruit, perceived odours of ‘gouache’, leather or ‘barnyard’.
Until now, the focus has mainly been on preventing spoilage microorganisms such as Brettanomyces during winemaking:
Today, Devea-environnement offers you a disinfection solution tested/proven by the independent laboratory, Virehealth
The PHILEAS 75/O2Safe 7.4% device/product pair evaluated according to the protocol of standard NF EN 17272 has a yeasticidal activity on brettanomyces yeast greater than 4 log10 CFU (average = 4.83 log10) in clean condition 0.3g/L of BSA.
The non-directed decontamination process complies with the requirements of standard NF EN 17272 for yeasticidal activity on brettanomyces under the test conditions.