Managing wine production using immunocytometry

Controlling microbiological contamination of wine is crucial to guarantee its organoleptic quality and food safety for the consumer.

Here are the recommendations for controlling risks during the winemaking process:

• Perform regular microbiological analyzes of wine to detect the presence of unwanted yeast, bacteria or other contamination.
• Quickly identify the source of contamination to apply the necessary corrective measures, if the presence of contaminants is suspected.
• Apply appropriate measures upstream (cleaning and disinfection of equipment and surfaces, temperature control during fermentation and storage, control of pH and oxygen, etc.).

With our diagnostic kits for fermentation monitoring, you can quantify Brettanomyces and non-Brettanomyces yeasts, as well as bacteria that risk affecting the quality of your products.

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Brettanomyces represent the main risk of altering the organoleptic qualities of wine (unpleasant “horse sweat” or “stable” aromas). Yeasts are present in the field and their elimination is impossible. They can cause economic losses if their population is not controlled. Early diagnosis at the cell level is therefore crucial. Several methods exist to analyze “Brett” in wine:

• culture on selective media;
• quantification of their DNA by PCR;
• analysis of cells by flow cytometry;
• detection of metabolites (volatile phenols) by chromatography (GC, HPLC).

The most precise and immediate means is flow cytometry, because it makes possible the distinction between living yeasts and dead cells, as well as their rapid quantification. This method allows the implementation of preventive or corrective measures throughout the production process (from the field to barreling).

Opt to manage the production of wines by immunocytometry. Our innovation “Bretta Test” will allow you to identify and quantify Brettanomyces yeast populations in less than an hour.

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