New Insights into Preventing Brettanomyces Spoilage
Brettanomyces is perhaps the most important spoilage yeast encountered during winemaking and can often cause wines to develop barnyard and Band Aid® aromas. It is a resourceful yeast that can survive in wine where others fail, making it difficult to control in red wines during the barrel aging process. What steps can winemakers take to prevent the growth of this yeast in their wine and reduce the risk of spoilage? Join us as the latest research findings on Brettanomyces spoilage are discussed as well as practical steps you can apply in your winery to help prevent wine spoilage.
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Speaker Bios
Dr. Charles G. Edwards received his Bachelor of Science, Master of Science and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985) and The Pennsylvania State University (1989), respectively. Currently, he is an enology professor with the School of Food Science at Washington State University/University of Idaho. His enological research focuses on problem alcoholic fermentations, non-Saccharomyces yeasts, malolactic fermentation and spoilage issues such as Brettanomyces, Lactobacillus and Pediococcus.
Dr. James Osborne is as an Associate Professor in the Food Science and Technology Department at Oregon State University. He received his PhD from Washington State University in 2005 researching interactions between wine yeast and malolactic bacteria after which he spent time in his native New Zealand working at the University of Auckland and Delegat’s Winery. His current research focuses on the impact of wine microorganisms such as lactic acid bacteria, Brettanomyces, and non-Saccharomyces yeast on wine quality.
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