Articles selection: Brettanomyces, SO2 and alternatives
🍷 Contamination by Brettanomyces bruxellensis is a recurring issue in oenology, as this undesirable yeast produces volatile compounds responsible for unpleasant odors. The addition of sulfur dioxide has long been the primary method for controlling Brett proliferation. However, this solution is not always effective: some strains develop increased tolerance to SO2, and the formation of biofilms by these yeasts on winemaking surfaces, such as stainless steel, makes their eradication even more challenging. Moreover, the growing consumer demand for wines with lower sulfite content is driving the search for alternative methods.
💡 Today, new strategies are being explored and some are detailed in technical articles published in IVES Technical Reviews. Feel free to check them out:
1. Bioprotection as an alternative to SO2 in the pre-fermentation phase. By Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède
2. Assessment of the impact of chitosan treatment on microorganisms in enology. By Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
3. What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms? By Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux
4. New microbiological stabilization procedures: an alternative to reduce SO2 levels in wine? By Maria Tiziana Lisanti , Claudia Nioi, Giuseppe Blaiotta, Luigi Moio
🌍 The articles are freely available in 6 languages: English, Français, Deutsch, Español, Italiano, Português. They will give you keys to better understanding and managing the challenges of this season.