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Viniflora® to control Brettanomyces during MLF

What is ‘Brett’?

Brettanomyces sp. are yeast species found in wineries and wine

Is extremely challenging to remove once present

Contaminates wine mainly by producing:

‘off-flavours’

Biogenic amines

Those ‘off-flavours’ heavily reduce your chances of sales successes in some growing markets (UK, USA, North Europe…)

Brett contamination a serious problem in some regions

Malolactic fermentation (MLF) seen as most critical process in controlling Brett

The effects of Brett in wine

Summary of ‘off-flavours’ produced*:

Also produces Biogenic amines

Can affect appearance

Most pronounced;horsy, farmyard,medicinal, animaltype taints

* Source: Suarez et. al. (2007). The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. Food Chemistry 102, 10-27

Curative vs. preventative solutions

Most treatments for Brett , or the effects of Brett are purely curative – filtration, fining agents, blending

These diminish quality

Preventive Brett control is the cheapest way of management as it keeps the wine value – compare to curative solutions

As MLF has been identified as the most critical stage for the control of Brett, it is the ideal process in which to take preventative measures

Why MLF to control Brett?

Before and during MLF wine is warm and SO2 levels low

Ideal conditions for Brett to grow!

Window of opportunity for Brett is reduced by:

Commencement of MLF soon after AF

A faster MLF

Co-inoculation of yeast and MLB (when recommended)

Inoculation with Viniflora® will not only control the start of MLF, but also ensure it is fast

Viniflora® has also demonstrated competitive inhibition against background Brett in wine

Case study: spontaneous MLF and Brett

54 days before microbial stabilisation

20 days ‘danger zone’ while indigenous flora grows to >1E+06 cfu/mL

AF and MLF

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Danger Zone, 20 daysBrettanomyces risk

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Case study: MLF managed with Viniflora®

No danger zone, MLF commences at inoculation

31 days before microbial stabilisation

End of AF

Start of MLF,Inoculation

No danger zone

Other factors…..

Other factors are also important to control Brett:

Commercial yeast is recommended for a clean and efficient primary fermentation

Prevents Brett becoming established during AF

Use Chr. Hansen range of yeasts selected to give complexity and facilitate MLF (very low production of SO2 for instance)

High standard of hygiene is required including thorough barrel cleaning and management

Ensures background levels of Brett in winery are kept low

Thank you for your attention!

The magic of DVS® technology:

Winemaker pouring the content of a Viniflora® bag of malolactic cultures ready for real direct inoculation

into a wine tank