Understanding Brettanomyces and its adaptation to control measure

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Spoilage of wine by Brettanomyces yeasts remains one of the foremost microbiological problems faced by winemakers. Current strategies to minimise the risk of spoilage do not necessarily eliminate Brettanomyces yeasts from wineries, and they are heavily reliant upon use of the preservative SO2 to stabilise wine against Brettanomyces growth. Existing Brettanomyces wine strains have potential to evolve greater tolerance to SO2 and preliminary evidence indicates that this may be occurring in industry. These findings highlight the importance of a judicious management of SO2 addition and the need to evaluate the effect of SO2 alternatives.

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