Benoît Divol, about Suhomyces pyralidae et its Brettanomyces inhibition factor скачать в хорошем качестве

Benoît Divol, about Suhomyces pyralidae et its Brettanomyces inhibition factor

🔴⚪What if a little-known yeast could help winemakers control Brettanomyces bruxellensis — naturally? 🤝In collaboration with Professor Benoît Divol from Stellenbosch University, we investigated the unique properties of certain strains of Suhomyces pyralidae — a non-Saccharomyces species originally isolated in 2009 from Cabernet Sauvignon must in South Africa. While S. pyralidae was already known to science, one particular strain caught our attention: it exhibited a strong inhibitory effect against Brettanomyces bruxellensis, a major spoilage yeast in winemaking. 🔬This discovery led to a multi-year research project focused on understanding the mechanism behind its so-called “killer activity.” The result? A specific "Brettanomyces inhibition factor" produced by this unique strain capable of impairing Brettanomyces cell walls — and active under real vinification conditions. A promising step forward in biocontrol, with direct applications for reducing volatile phenols and protecting wine quality from the very first stages of fermentation. 💡Microbial innovation, at the service of winemakers. 🎤 Want to know more? Listen to B. Divol share his impressions of this fascinating discovery