Project coordinated by Vitec.

The project focuses on preventing and controlling the phenolate aroma (also known as Brett aroma), one of the main causes of aromatic defects in red wines worldwide, caused by the action of btretanomyces bretxellensis. This defect adversely affects the sensory quality of the wine, providing unpleasant odors such as leather or stable.

To combat this, innovative winemaking practices are proposed to develop and validate four major goals:

Use of antagonistic microorganisms: Use non -conventional yeasts such as Metschnikowia Pulcherrima, which prevent B. Bruxellensis's growth thanks to the production of polyrrimic acid, exhausting the available iron.

Co-operation of yeast and dairy bacteria: Apply this technique to reduce the time between alcoholic and malolactic fermentations, avoiding the opportunity for the growth of the Brett and improving the stability of the wine.

Use of yeast HCDC+: Introduce yeasts with high hydroxycinaminated noncarboxylase activity, capable of transforming the precursors of ethyl phenols into stable compounds not usable by B. Bruxellensis, while improving the quality of the color of the wine.

Wine treatment already contaminated: Evaluate alternatives to reduce both microbiological load and negative organoleptic effects once the wine has already been affected by the Brett.

The overall objective of the project is to develop a set of oenological processes and products to obtain quality wines of defective aromas, improving microbiological control throughout the process of elaboration and aging.

Project co-financed by the European Union through intervention 7161 of the PAC Strategic Plan (PEPAC) 2023-2027.