South Africa Wine Technical Yearbook 2025

SEPTEMBER

SHUTTERSTOCK

Specific bioprotection against Brettanomyces Naturally controlling Brettanomyces at the onset of wine production with LEVEL 2 SALVA™ By Amandine Deroite, Marion Bastien, Ann Dumont, Anthony Silvano, José-Maria Heras & Anne Julien-Ortiz

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, as shown in Table 1. Even at low concentrations, below their perception threshold, the presence of those compounds can decrease the aromatic intensity of wines and hide the wine’s typicity.

Summary LEVEL 2 SALVA™ is a new non- Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production. LEVEL 2 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, LEVEL 2 SALVA™ enables a reduction in SO 2 usage without compromising wine stability and quality, offering a natural alternative for managing Brettanomyces contamination.

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TECHNICAL YEARBOOK 2025