Nutrients / Protectors
Specific Inactivated Yeasts
At the end of fermentation
To fight against Brettanomyces and preserve the aromatic qualities of wines
A New Tool to Fight against Brettanomyces and Preserve the quality of wineBrettanomyces bruxellensis are a threat to wine quality. These yeasts are capable of developing in difficult media (high alcohol, nutrient deficient and high SO2), at all stages of vinification, and are responsible for the production of undesirable aromatic compounds: volatile phenols (4-ethyl phenol, 4-ethyl guaiacol, and 4-ethyl catechol). These compounds give rise to the perception of disagreeable “animal-like” notes (leather, stable and barnyard) or pharmaceutical notes (Band-Aid® and medicinal). At low population levels (1 to 1000 CFU/mL), Brettanomyces constitute a threat, as they can produce these volatile phenols at any moment. Even when the concentrations of these phenols are weak or below perception thresholds, they can mask the wine’s varietal expression and intensity. In many regions, the volume of wine affected by Brettanomyces is significant. Currently, different preventive means are implemented to fight against Brettanomyces: - Good management of SO2 related to wine pH - Optimized alcoholic and malolactic fermentations - Lees management - Barrel hygiene and storage But these means are not always effective. No Brett Inside® represents an innovative and efficient tool for Brettanomyces control. No Brett Inside® is a natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). No Brett Inside® interacts to disrupt the Brettanomyces cell membrane causing elimination from the wine.