AREA III. Brettanomyces
Project 27:

Brettanomyces

Description:
Development of a system for the identification, follow up and control of yeasts of the genus Brettanomyces, which cause sensory alterations in wines. The objective is to develop a qualitative and quick identification method with low operating complexity, for application in cellars, for the low cost determination of Brettanomyces populations in the different phases of wine production.
To detect this yeast, techniques based on aromatic aspects and molecular biology techniques will be used. The project also considers generating a strategy to control Brettanomyces in wines and barricks.

Outcomes:
Find out the effect of the different environmental factors on the predisposition of wines to Brettanomyces infection.
Have a quick means of low operating complexity for identifying this yeast, which is applicable to cellars.
Develop the identification system in kit format for the detection of Brettanomyces in cellars.
Develop techniques to eradicate Brettanomyces from wines.
Develop a comprehensive Brettanomyces management system via the identification, follow up and control of these yeasts, so as to provide a comprehensive technical support approach to the problems associated with this contaminating yeast.

Researcher’s comment:
Although physical treatments help meet the objective, they severely affect the sensorial characteristics of the wine. Therefore, treatment with dymethil dicarbonate, which is giving good results, is being evaluated.
In the case of barricks infested with Brettanomyces, the application of ozone in gaseous form and the use of radiating energies are being evaluated.

Project Length: 5 years