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» Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage

Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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Published on: 05/12/2021
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Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage

Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage

J. COULON(1), V. RAFFESTIN(2), M. BELLAN(1), A. LONVAUD-FUNEL(3) ; (1) Microflora et Unité de recherche ŒNOLOGIE, ISVV, (2)Chambre d’Agriculture de l

This work confirms that B. bruxellensis development can be tempered by SO2 addition if a sufficient molecular concentration of 0.8 mg.L-1 is achieved. However differences do exist among strains in terms of cellular multiplication and cultivability. This in turn has an impact on VP production.

Published on 01/09/2013

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