Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage

Abstract

The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties. In this study, air and surface samples were collected in several wineries during the winter period. B. bruxellensis was detected in the cellar environment either in the air or on the surfaces of various materials, including in tartaric acid precipitates. Difficult-to-clean tank equipment (taps, wall angles, valves) were identified as critical areas where B. bruxellensis was frequently detected. To confirm that surfaces contaminated by B. bruxellensis could be involved in wine contamination, yeast growth and volatile phenol production were monitored in wine in contact with stainless steel harbouring biofilms. The presence of bioadherent cells and biofilms in contact with the wine resulted in significant cell release into the wine, leading to population growth and the production of volatile phenols at concentrations above the olfactory detection threshold. This study demonstrates the possibility of wine spoilage by resident and adherent populations of B. bruxellensis and confirms the need to pay special attention to the hygiene of hard-to-reach areas such as valves.

Keywords

• Brettanomyces bruxellensis
• wine
• cellar environment
• biofilms
• volatile phenols