Brettanomyces

Chitosan does not eliminate all strains of Brettanomyces

The aim of the study was to test the efficacy of chitosan against the spoilage yeast Brettanomyces bruxellensis. Experimental layout: Researchers from Bordeaux evaluated pure chitosan against 50 strains of Brett as part of a bigger Chitowine project. The project...

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Using hydrostatic pressure to inactivate spoilage yeasts

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. PROJECT LAYOUT: Dry red wine was inoculated with B. bruxellensis and...

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Survival of Brettanomyces in grape pomace

The aim of the study was to determine if Brettanomyces can survive in grape pomace under conditions typically found in vineyards and as a result serve as a source of contamination for future harvests. Experimental layout of short term incubation studies: A Syrah...

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