Brettanomyces yeasts are responsible for contamination of wines, giving them "phenolous" aromas. These aromas manifest themselves through animal odors such as leather, sweat or stable, as well as medicinal notes such as camphor. Proliferation of Brettanomyces is favored in low-acidic (high pH) mediums, with high alcohol content and low-protected by sulfur dioxide (SO2) Brettanomyces contamination may also be promoted by a phenolic acid must or wine, poor hygiene, residual sugar presence due to difficult fermentation, and barrel aging associated with insufficient barrel disinfection. Tired LAFFORT®, OENOBRETT® and OENOBREtt® ORG products help weaken membranes and disrupt cell space. The decrease in the populations of Brettanomyces yeast is significant and helps prevent alterations. To learn more about your microbiological stabilisation, find our products on our website: https://laffort.com/gammes/stabilisation/

Sebastien Marquet grew up in Burgundy, France where some of his best memories were spent working alongside his grandfather in the vineyard. Sebastien was greatly inspired by his grandfather’s way of life, which led him to pursue winemaking at an early age.  At fourteen years old Sebastien attended Lycée Viticole et Oenologue de Beaune in Burgundy where he received his degree in Oenologie & Viticulture. He, then, pursued his certificate in the Wine and Spirits trade at CFPPA Macon Davaye to learn about the sales and marketing side of the wine industry. Through the 90’s, Sebastien worked as a winemaker in Burgundy and later moved to Southern France to explore growing different varieties. With a new love for the sea and sailing, Sebastien went to Martinique where he researched and adapted new grape varieties, grafting techniques and trellis systems, and produced the first wine in the Caribbean. After eight years in the Caribbean, Sebastien was ready for his nex

If you are going to be at the Enoforum this May, don’t miss the presentation on May 11th @ 11am on Winemaking advantages through the selection of a functional aromatic yeast, its E2U™ production and the importance of its inoculation mode followed by flow cytometry. Explained and presented by Matthieu Dubernet (Laboratoires Oenologie Dubernet) & Arnaud Delaherche (Fermentis). Read More