Among processes that deteriorate wine quality, the production of volatile phenols by Brettanomyces is widespread and increasingly problematic. The management of Brettanomyces is an important winemaking issue; Brettanomyces are reported to be involved in spoilage resulting in aromatic defects. 
 
A “Code of Good Vitivinicultural Practices in order to Avoid or limit Contamination by Brettanomyces“ was adopted by OIV (Resolution OIV-OENO 462-2014). This code determines the measures to be set up in vineyards and in wine cellars in order to contribute to reducing the risks linked to the presence of Brettanomyces.