Brettanomyces in Switzerland: isolation, characterization, and impact of wine matrix on deviations

Abstract

Yeasts of the genus Brettanomyces are known for their ability to alter wine aroma profiles, primarily through the production of specific phenolic compounds that are now well characterized (1). Understanding their diversity and behavior in cellars is essential to anticipate and prevent these sensory deviations. In this study, we isolated and analyzed strains from 15 Swiss wineries to evaluate their potential for aroma deviation and their genetic diversity (2). Each strain was phenotypically characterized, focusing on volatile phenolic compound production, but also on a broad range of metabolites to identify distinctive traits between strains (3). Genetic analyses are expected to establish links between the molecular identity of the yeasts and their functional traits. This combined approach aims to map, for the first time, the diversity of Brettanomyces in Switzerland and to identify the most active or problematic strains affecting wine quality. In parallel, we monitored the evolution of wines exposed to these strains to assess their susceptibility to spoilage. Results reveal significant variations depending on the grape variety and initial wine characteristics, with some wines being particularly prone to deviations (4). These observations provide precise guidance to anticipate risks and adapt cellar management strategies, taking into account the metabolic and genetic profiles of the strains present. These findings contribute to a better understanding of the risks associated with Brettanomyces in the Swiss wine context and provide a solid basis for developing targeted oenological practices aimed at preserving sensory quality while minimizing corrective interventions. This study paves the way for systematic monitoring of undesirable yeasts and a proactive approach to managing aromatic alterations in wine.

References

1- Sturm, M.E.; Chimeno, S.V.; González, M.L.; Lerena, M.C.; Rojo, M.C.; Becerra, L.M.; Mercado, L.A.; Combina, M. Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging. Fermentation 2025, 11, 175. https://doi.org/10.3390/fermentation11040175

2- Cibrario A, Avramova M, Dimopoulou M, Magani M, Miot-Sertier C, Mas A, Portillo MC, Ballestra P, Albertin W, Masneuf-Pomarede I, Dols-Lafargue M. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PLoS One. 2019 Dec 18;14(12). https://doi.org/10.1371/journal.pone.0222749

3- Lleixà J, Martínez-Safont M, Masneuf-Pomarede I, Magani M, Albertin W, Mas A, Portillo MC. Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines. Food Bioscience, 40, 2021, 100900. https://doi.org/10.1016/j.fbio.2021.100900

4- Cibrario A., Miot-Sertier C., Paulin M., Bullier B., Riquier L., Perello M.C., de Revel G., Albertin W., Masneuf-Pomarede I., Ballestra P., Dols-Lafargue M. Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability. Food Microbiology, 87, 2020. https://doi.org/10.1016/j.fm.2019.103379