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French researchers from the Rhodanien Institute in the Rhône Valley have developed a free app that detects Brettanomyces yeasts in wines at an early stage. According to the scientists, the tool named 'PréviBrett' can effectively help winemakers avoid undesirable phenolic notes ('horse sweat') after fermentation in wines.
To achieve this, comprehensive testing was conducted over ten years. The institute has now summarized the key factors in the app that favor the growth of the yeast fungi Brettanomyces in dry wines.
After fermentation, all wines are tested to identify particularly sensitive batches and monitor them analytically. During the aging phase, it is sufficient to enter specific parameters such as the name of the tank or barrel, the temperature, the level of active SO₂, and the alcohol content into the app. The predictive model then calculates the risk level.
If a high risk is detected, the app provides targeted recommendations: increasing the active SO₂ concentration – using a calculation tool from the Institut Français de la Vigne et du Vin (IFV), which takes into account the pH value, temperature, and alcohol content of each wine. Additionally, lowering the cellar temperature is recommended, as temperatures below 14 °C slow down the growth of microorganisms.
(ru / Vitisphere)