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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

Brettanomyces : aim well !

Volatile phenol levels are progressing in my wine while the SO2 content is quite acceptable

We all have faced this enigma. 

The works of Isabelle Masneuf and Warren Albertin of the ISVV of Bordeaux have recently solved this mystery. Some strains of Brettanomyces have genetic elements conferring them a strong robustness to SO2

This discovery allowed to develop a genetic test for the quantification of SO2-resistant Brettanomyces strains: the TYP\Brett test. 

TYP\Brett indicates the total population of Brettanomyces bruxellensis and the % of this population resistant to SO2. For the first time in oenology, a microbiological analysis not only provides quantitative information but concrete elements of application in cellars.

Published on 05/03/2019
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