This document discusses Brettanomyces yeast which can contaminate wine and produce off-flavors. Malolactic fermentation (MLF) is identified as a critical stage for Brettanomyces control. Inoculating wine with Viniflora during MLF can help control the start and speed of MLF, inhibit Brettanomyces growth, and reduce the window of opportunity for Brettanomyces contamination compared to spontaneous MLF. A case study demonstrates how spontaneous MLF led to 20 days of increased Brettanomyces risk versus inoculated MLF with Viniflora which began MLF immediately with no risk period. Other factors like commercial yeast strains and winery hygiene also impact Brettanomyces control

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Viniflora® to control Brettanomyces during MLF

2. 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

3. 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

4. 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

5. 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

6. 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
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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

7. 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

8. 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

9. 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