Flow cytometry is officially recognised as a benchmark method for monitoring yeast viability in musts and wines. Resolution OIV-OENO 713A-2025, formalised by the International Organisation of Vine and Wine (OIV), marks a major step forward for the wine industry. Flow cytometry, already in use for several years in laboratories, is establishing itself as a modern and reliable method. It now offers oenologists a rapid technique for counting viable, stressed and dead yeasts. Amarok Biotechnologies and Q-Wine Bureau welcome this recognition, which highlights the importance of accurate monitoring to control wine production and guarantee quality.
The limitations of conventional methods for assessing the viability of yeasts in musts and wines
Most methods for counting yeast rely on Petri dish cultures. Although this technique is robust, it requires several days of incubation before the first microorganisms appear and counting can begin. This delay is sometimes incompatible with the pace of wine production and decision-making needs. This limitation impacts the ability to intervene quickly in the event of fermentation deviation or microbial contamination.
The recognition of flow cytometry by the OIV thus legitimises this approach and addresses this need for responsiveness. It allows the status of yeast populations (alive, dead or stressed) to be monitored in real time in a matter of minutes, without the need for a culture phase.
Winemaking and flow cytometry: key factors in ensuring control and quality
Flow cytometry is a rapid, multi-parameter characterisation technology. It involves examining cells in suspension, which are passed through a laser beam after being stained with fluorescent markers. The nature of the light signals collected provides information about their physical and biological characteristics. This process allows them to be identified in order to sort populations: living, dead or stressed (i.e. still viable but weakened).
This method offers:
- real-time detection and results available in less than 3 minutes;
- improved reliability thanks to measurements based on physical and biological characteristics rather than microbial growth alone;
- immediate application in oenology, particularly for musts, fermenting wines and the second fermentation of sparkling wines.
Flow cytometry, extended to winemaking, gives oenologists real-time results on the state of yeast populations. They can thus adjust nutrition, temperature and oxygenation to control all stages of wine production, including the fermentation phases, and guarantee the quality of their work.
From cytometry to immunocytometry: a pioneering innovation
At Amarok Biotechnologies and Q-Wine Bureau, flow cytometry has been an integral part of the analytical tools used for several years. The official recognition of this technique by the OIV reinforces this approach. It paves the way for a new generation of analytical processes, such as immunocytometry.
Since 2015, Amarok has developed a unique worldwide immunocytometric method. It allows specific labelling of target populations to study parameters that go beyond viability. This innovation has given rise to a range of rapid diagnostic kits for the microbiological monitoring of wine and cider.
- Bretta Test: identification and enumeration of Brettanomyces yeasts responsible for altering the taste, smell or appearance of wines and ciders.
- Levia Test: measurement of the concentration and enzymatic activity of viable yeasts.
These tools provide estates and laboratories with enhanced monitoring of wine production and real-time anticipation of deviations.
By officially adopting flow cytometry, the OIV confirms the importance of these methods. This decision reinforces the vision that Amarok Biotechnologies and Q-Wine Bureau have held for a decade: an approach to oenology in which understanding the physiological state of yeasts enables rapid and precise control. The immunocytometric techniques developed by Amarok mark the next step in this evolution. They offer the possibility of specifically identifying populations and evaluating their metabolic activity. They thus provide oenologists with usable results available in the cellar in less than an hour: a step towards more refined and responsive viticulture.
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Source
International Organisation of Vine and Wine (OIV) — “Counting yeast cells by flow cytometry in grape musts and wines”, Resolution OIV-OENO 713A-2025.