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Results for “Brettanomyces bruxellensis”
Showing 1–11 of 11 results
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The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
Specific bioprotection against Brettanomyces
LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production.
By Lallemand · 15 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?
The short answer
By Karien O'Kennedy · 7 min read
The advantages and disadvantages of ozone as sanitation agent
The cleaning and sequential sanitation of cellars and equipment are essential to maintain the required cellar hygiene. Cellar hygiene is indispensable to ensure
By Charl Theron · 4 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
Effective microbiological monitoring in wine cellars
The making of wine is a microbiological process with yeasts and bacteria playing a decisive role. All yeasts and bacteria are however not necessarily beneficial for wine, but can spoil it. It is consequently important that cellars monitor the microflora during winemaking.
By Charl Theron · 5 min read
