Our Wine Kits

Brettanomyces bruxellensis is a spoilage yeast naturally present in the cellar environment. It easily colonizes wines at different stages of production, particularly when microbiological protection is low (low free SO2, no filtration, pH > 3.5, high temperature, etc.).

It transforms certain phenolic precursors into volatile compounds (ethylphenol and ethylguaiacol), which are responsible for organoleptic deviations that directly alter the aromatic profile of wines.

pH is a key risk factor: above 3.5, the growth of B. bruxellensis is facilitated and protection by SO2 becomes less effective. Red wines with low acidity or aged without sulfites are therefore particularly sensitive and vulnerable. In addition, this yeast can survive in a dormant, apparently inactive form and reactivate later if conditions become favorable (oxygen, nutrients, decrease in SO2).

It is essential to regularly monitor for the presence of B. bruxellensis, even in the absence of organoleptic deviations. A reactive approach, responding only to olfactory defects, comes too late: at this stage, the spoilage compounds have already been produced and are difficult to eliminate.

Analyses

It is essential to incorporate routine B. bruxellensis analyses into a regular monitoring strategy, targeting critical stages in the production process:

• Before using tanks and barrels (hygiene): analysis of rinse water to check for residual contamination.

• End of AF: critical transition phase where the wine is often exposed, poorly protected, and still rich in nutrients.

• During and at the end of MLF: MLF can upset the microbiological ecosystem and create a window of vulnerability.

• During aging: regular monitoring, especially if the wine is aged without sulfites or in wood.

• During topping up: each addition of wine or air (unintentional micro-oxygenation) is an opportunity for B. bruxellensis to reawaken.

• Before bottling: ensure that the wine is stable before final packaging.

• Before and after treatments: sulfiting, chitosan, filtration, flash pasteurization, etc.

Why analyze at these stages:

• To anticipate the appearance of defects.

• To guide oenological decisions.

• To ensure the stability of wines (export, long aging, etc.).

• To verify the effectiveness of treatments.

Technical Specifications

Bottling is a critical step in terms of microbiological safety: any undetected residual contamination can develop in the bottle, leading to organoleptic defects, refermentation, or quality non-compliance.

Poorly calibrated filtration, poorly disinfected equipment, a resumption of malolactic fermentation, or the presence of B. bruxellensis in a latent phase can ruin months of aging.

For no/low alcohol wines, these risks are amplified:

• The low ethanol concentration reduces natural microbiological barriers.

• Sugar is a source of nutrients for unwanted yeasts and bacteria.

• A higher pH promotes the growth of unwanted flora.

Spot or global microbiological analyses (total yeast or undifferentiated counts) do not allow the exact nature of the risk to be identified, nor do they allow corrective actions to be anticipated before bottling. Selective Petri dish cultures are more specific, but may take more than 10 days to reveal certain species such as B. bruxellensis.

Analyses

To meet the need for advanced quality control during bottling, the Oenobiote kit is the only molecular biology test that can analyze the most risky microorganisms:

1. Total yeasts – To identify residual populations likely to cause refermentation in the bottle, particularly in sweet wines.

2. B. Bruxellensis – Spoiling yeast capable of triggering severe aromatic deviations even at very low concentrations.

3. Total lactic acid bacteria – Causes spontaneous malolactic fermentation, lactic acid spoilage, viscosity, or diacetyl deviation. A risk in cases of late or poorly controlled sulfiting.

4. Total acetic bacteria – Responsible for the production of volatile acidity, which is particularly problematic in low-alcohol wines or wines exposed to air.

By combining these four targets in a single test, this kit becomes a valuable tool for microbiological batch release, essential for any controlled bottling process:

• Before filtration to verify the absence of active contamination.

• After filtration to validate effectiveness.

• Before bottling to perform a release test on the final batch and proceed with bottling without residual risk.

Spécifications techniques

Coming soon.

Certain categories of low-alcohol or non-alcoholic beverages are particularly vulnerable to fecal or environmental contamination, especially when they are minimally pasteurized or unpasteurized, or contain fresh, unsterilized ingredients.

Even in highly secure or quality-certified production lines, the presence of pathogens such as E. coli or Enterococcus, even in very low concentrations, poses a major health risk for several reasons:

• Rapid multiplication effect: a bacterial cell can divide every 20 to 30 minutes under favorable conditions (pH>4, room or high temperature, available sugars, etc.), transforming an initial trace into effective contamination in just a few hours.

• Misleading stability of non-alcoholic/low-alcohol products: these beverages are often stored at room temperature, in closed containers, without strong preservatives or pasteurization. This creates an environment conducive to the silent growth of pathogenic microorganisms.

• Risk to sensitive consumers: tolerance thresholds are zero tolerance for these pathogens in many jurisdictions (FDA, EU, etc.). A single detection can lead to batch withdrawal, a health alert, etc., with significant consequences for consumer health, financial damage, and brand image.

Analyses

Early and systematic microbiological screening for pathogens is essential in non-alcoholic and low-alcohol beverages because natural barriers to contamination are weak or absent.

Test upstream of production to:

• Prevent invisible contaminants from entering the chain

• Secure bulk supplies or supplies from local/artisan producers

• Reduce dependence on preservatives

When to analyze:

• Upon receipt of batches of water, fruit juice, liquid plant extracts, infusions

• On liquid ingredients added after filtration or pasteurization

Analyze during production to:

• Monitor stages without heat treatment

• Prevent recontamination after fermentation

• Avoid silent degradation during bottling or storage

• Adapt hygiene practices if a point of contamination is identified

When to analyze:

• On unpasteurized beverages after mixing or fermentation

• After cold additions (syrup, flavors, plant extracts, liquid mixed fruits)

• To control deviations (flocculation, pressure, cloudiness, etc.)

Analyze before packaging (release test) to:

• Release a batch on an objective microbiological basis

• Ensure export/mass distribution compliance

• Prevent post-marketing health alerts

When to analyze:

• Just before bottling or canning

• On intermediate storage tanks

Analyze on finished product to:

• Control microbiological stability (particularly for beverages without preservatives)

• Extend product shelf life on a scientific basis

When to analyze:

• Routinely at different stages of the product's life cycle (D+7, D+30, etc.)

• In the event of a change in recipe or the addition of sensitive ingredients

• In the event of a report or quality concern

Technical specifications