June 07, 2024
Brettanomyces yeasts are responsible for contamination of wines, giving them "phenolous" aromas. These aromas manifest themselves through animal odors such as leather, sweat or stable, as well as medicinal notes such as camphor. Proliferation of Brettanomyces is favored in low-acidic (high pH) mediums, with high alcohol content and low-protected by sulfur dioxide (SO2)Brettanomyces contamination may also be promoted by a phenolic acid must or wine, poor hygiene, residual sugar presence due to difficult fermentation, and barrel aging associated with insufficient barrel disinfection. Tired
LAFFORT®, OENOBRETT® and OENOBREtt® ORG products help weaken membranes and disrupt cell space. The decrease in the populations of Brettanomyces yeast is significant and helps prevent alterations.
To learn more about your microbiological stabilisation, find our products on our website: https://laffort.com/gammes/stabilisation/
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