The recognition of the role played by the yeast species Brettanomyces bruxellensis in the wine defect described as “horse sweat” odor has represented a new challenge for winemakers since the last decade of the 20th century.

Prior to this date, the problem was not well understood and was often seen as a terroir-related issue. Its effects are especially evident in high quality red wines aged in expensive oak barrels.

Currently, this species is considered the main microbiological threat to red wine quality, representing a nightmare for winemakers. The control of B. bruxellensis contamination is currently the major limit for sulfite reduction in red wine production.

Manuel Malfeito will discuss the different technical alternatives to prevent or eliminate contaminant populations, explaining how winemakers can learn to coexist with these yeasts by controlling their activity, applying the appropriate measures only when necessary and weighing the cost-benefit of each option.