South Africa Wine Technical Yearbook 2025

feasibility of the winemaking process and the objectives of the winemaker, both co-inoculation and sequential inoculation can be interesting. NO BRETT INSIDE™ (chitosan-based solutions) is also an excellent curative tool in case of Brettanomyces development during ageing. The combination of those natural alternatives to sulfiting offers great natural opportunities to winemakers to manage Brettanomyces contaminations and mitigate their consequences on wine quality, preserving wine terroir signature and identity.

An early inoculation of a selected Saccharomyces cerevisiae and a well-managed clean alcoholic fermentation will take over to occupy the microbiological space and avoid Brettanomyces development. Inoculation with selected bacteria is also key in the winemaking process. The use of Lactiplantibacilus plantarum ML Prime™ will result in an early stabilisation of the wines, while Oenococus oeni has a direct effect to control Brettanomyces population and prevents the production of volatile phenols. Depending on the

In the vineyard, LALVIGNE BOTRYLESS™ (chitosan from Aspergillus niger ) applied from post-flowering to veraison showed interesting results to reduce spoilage microorganisms, including Brettanomyces . Then LEVEL 2 SALVA ™, an innovative natural solution is able to prevent the Brettanomyces contamination from the earliest stages (on grapes, before transport, at reception, etc.) with its production of a specific Brettanomyces Inhibition Factor, disrupting the cell wall of Brettanomyces cells.

Conclusion This paper demonstrates the efficacy of the new non- Saccharomyces LEVEL 2 SALVA ™ as a specific bioprotection agent against Brettanomyces bruxellensis in the pre-fermentative stages of wine production. The inhibition mechanism, driven by the Brettanomyces Inhibition Factor Spkt1, effectively disrupts the cell wall of Brettanomyces , s ignificantly decreasing their populations. Laboratory and pilot-scale trials confirm that LEVEL 2 SALVA ™ significantly reduces volatile phenol production, which is crucial for maintaining wine quality. The trials also highlight the versatility of LEVEL 2 SALVA ™, showing its effectiveness when applied at various stages of the winemaking process, including on harvested grapes and during tank filling. Additionally, the reduction in SO 2 usage without compromising wine stability underscores the potential of LEVEL 2 SALVA ™ as a sustainable alternative in winemaking. Overall, LEVEL 2 SALVA ™ offers a robust, natural solution for managing Brettanomyces contamination aligning with the industry’s move towards reduced chemical inputs and enhanced wine quality preservation. 

For more information, contact Piet Loubser at ploubser@lallemand.com. Reference https://www.wineland.co.za/specific-bioprotection-against-brettanomyces/

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TECHNICAL YEARBOOK 2025