Brettanomyces and volatile phenols - Practical tools to prevent and limit spoilage in wines

Limiting the populations of Brettanomyces bruxellensis and the levels of volatile phenols is one of the main technical challenges for producers of great red wines. The book describes the preventive technical options to combat the development of Brettanomyces at each stage of wine production, from harvest to bottling. After reminders of microbiology and a presentation of the yeast, the control and control tools during the pre-fermentation, fermentation and ageing phases are presented. The last chapter presents the microbiological analysis tools useful to winemakers to manage production les itinéraires and manage the "Brett" risk in the best possible way. The aim of this book is to provide an overview of the research work carried out around the world on this theme. It is illustrated by numerous examples and results obtained from producers, in real conditions. This practical guide will help winemakers and microbiologists better prevent wine spoilage. Audience: Winemakers and students of nology, but also all wine enthusiasts wishing to better understand the complexity inherent in the production of great red wines.