Microalgal extract, an innovative treatment to control Brettanomyces in enology

Key Points

• Microalgal extract significantly reduces Brettanomyces levels, enhancing wine safety and quality.
• Key evidence shows a reduction in Brettanomyces by over 50% within four weeks of treatment application.
• Analysis involved comparing microalgal extract treatment to conventional methods under controlled fermentation conditions.
• These findings suggest a promising biocontrol approach for managing spoilage yeast in wine production.