Wine bacteria to control volatile phenols and brettanomyces

Lallemand researchers have teamed with development and technical experts to look at strategies to protect against the production of volatile phenols by Brettanomyces. In this article Sibylle Krieger-Weber, Magali Deleris-Bou and Ann Dumont look at the control of fermetnation to prevent the growth of Brettanomyces.