South Africa Wine Technical Yearbook 2025

FIGURE 4. Volatile phenols production by Brettanomyces bruxellensis strain L0469 (CRBO, UMR 1366 Oeno): Saccharomyces cerevisiae (blue); LEVEL 2 SALVA™ inoculated before the Saccharomyces cerevisiae (red). 1 L of Syrah liquid phase (239,6 g/L of sugar; 144 mg/L of YAN; pH 3,34) at 24°C.

FIGURE 5. Brettanomyces bruxellensis strain L0469 viability in commercial grape must at 24°C.

the only yeast able to decrease the Brettanomyces population. 5. Pilot and winery trials: scaling up Many trials were conducted at pilot and winery scale on different red grape varieties (Merlot, Cabernet Sauvignon, Syrah, Tempranillo, etc.) in France, Spain, Italy and the United States. LEVEL 2 SALVA™ was inoculated at different

dryness with volatile acidity <0.3 g H2SO4/L (data not shown). Brettanomyces bruxellensis was inoculated at 1 x 10 3 CFU/mL, and its viability was monitored during fermentations by plating on selective medium (Figure 5). Saccharomyces cerevisiae, as well as the non Saccharomyces NS2 and NS4, did not efficiently limit Brettanomyces’ growth. LEVEL 2 SALVA™ was

The efficiency and specificity of LEVEL 2 SALVA™ to inhibit Brettanomyces bruxellensis were compared to two other non Saccharomyces strains, NS2 and NS4, found on the market, with claims of their bioprotection properties. A negative control without any non Saccharomyces was also tested, as well as with Brettanomyces bruxellensis alone. All the fermentations reached

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TECHNICAL YEARBOOK 2025