Innovation in oenology: microalgae extract, a bio-based ally in the fight against Brettanomyces bruxellensis

Puntos clave

• Microalgae extract effectively inhibits brettanomyces bruxellensis, improving wine quality.
• Key evidence shows a significant reduction of 75% in Brettanomyces levels using microalgae extract.
• Experimental assessment of fermentation processes used to test the extract's effectiveness.
• This highlights the potential for bio-based solutions in sustainable winemaking practices.