Technical Article: Specific bioprotection against Brettanomyces

ABSTRACT

LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the specie Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production. LEVEL2 SALVA™ produces the specific Brettanomyces Inhibition Factor Spkt1, which disrupts the cell wall of Brettanomyces. Our study demonstrates its effectiveness in reducing Brettanomyces populations and volatile phenol production. It can be used at various stages of pre-fermentation including on harvested grapes all the way to tank filling. Additionally, LEVEL2 SALVA™ enables a reduction in SO₂ usage without compromising wine stability and quality, offering a natural alternative for managing Brettanomyces contamination.

Introduction

Brettanomyces bruxellensis is a well-known spoilage microorganism in wine as its development leads to
the production of unpleasant aromas. The volatile phenols produced during Brettanomyces contamination are associated with faults in wine. Even at low concentrations, below their perception threshold, the presence of those compounds can decrease the aromatic intensity of wines and hide the wine typicity.

Classical control against Brettanomyces bruxellensis

The most common tool to avoid Brettanomyces bruxellensis contaminations is SO₂ addition. However,
adaptation phenomena led to Brettanomyces bruxellensis subpopulation resistant to SO₂. With the tendency to decrease inputs, including sulfites, it is important to find alternative solutions to prevent and inhibit B. bruxellensis development during wine production and storage, on top of considering this potential SO₂ resistance.

Is there an interest of controlling Brettanomyces in the pre-fermentative steps?

As Brettanomyces is also found before the onset of fermentation, a preventive approach is needed to inhibit and control it by using bioprotection. They are found on grapes, even before the vinification process.

To read our technical article and understand how LEVEL2 SALVA™, our non-fermentative Suhomyces pyralidae yeast is so efficient in eliminating Brettanomyces from the very first stages of vinification, click below!

Watch Benoît Divol’s testimonial about LEVEL2 SALVA™.

Benoît is Professor at Stellenbosch University and led the team that supported the selection of our Suhomyces Pyralidae yeast..