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Viniflora® to control Brettanomyces during MLF
 

Viniflora® to control Brettanomyces during MLF

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    Viniflora® to control Brettanomyces during MLF Viniflora® to control Brettanomyces during MLF Presentation Transcript

    • -- 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, animal type 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 0 50 100 150 200 250 0 10 20 30 40 50 60 Time (days) Sugar(g/L) 0 0.5 1 1.5 2 2.5 Malicacid(g/L) End of AF Start of MLF Danger Zone, 20 days Brettanomyces risk
    • AF and MLF 0 50 100 150 200 250 0 10 20 30 40 50 60 Time (days) Sugar(g/L) 0 0.5 1 1.5 2 2.5 Malicacid(g/L) 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