{"id":15510,"date":"2026-10-08T14:09:53","date_gmt":"2026-10-08T13:09:53","guid":{"rendered":"https:\/\/www.piramide-ambiente.it\/biofilm-in-the-winery-brettanomyces-risks-to-wine-and-next-generation-enzymatic-sanitization\/"},"modified":"2026-10-13T08:38:39","modified_gmt":"2026-10-13T07:38:39","slug":"biofilm-in-the-winery-brettanomyces-risks-to-wine-and-next-generation-enzymatic-sanitization","status":"publish","type":"post","link":"https:\/\/www.piramide-ambiente.it\/en\/biofilm-in-the-winery-brettanomyces-risks-to-wine-and-next-generation-enzymatic-sanitization\/","title":{"rendered":"Biofilm in the Winery: Brettanomyces, Risks to Wine, and Next-Generation Enzymatic Sanitization"},"content":{"rendered":"\n

Over the past decade, microbiological quality management in winemaking has undergone a radical transformation driven by the need to understand not only which microorganisms are present in the winery system, but above all how they interact with surfaces and persist despite conventional sanitization protocols. For a Quality Manager working in the food, Beverage, or Pharmaceutical sectors, the concept of \u201ccleanliness\u201d has evolved to a molecular level, where the main enemy is no longer represented exclusively by suspended microbial cells (planktonic state), but by highly organized sessile communities known as biofilms.1<\/sup>In the wine industry, where the porosity of oak barrels coexists with the precision of stainless steel, the biofilm in the cellar acts as a reservoir of latent contamination, capable of periodically releasing spoilage agents such as Brettanomyces bruxellensis or acetic acid bacteria.3<\/sup> The challenge is not only technical but also economic, since even a single deviation in sensory characteristics can compromise entire batches of high-quality products. In this context, Piramide Ambiente proposes an approach based on enzymatic biotechnology, overcoming the limitations of traditional chemistry to offer targeted eradication solutions that preserve the integrity of the equipment and ensure the sustainability of the process.5<\/sup><\/p>\n\n

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Microbial Ecology and Taxonomy of Biofilms in Wineries<\/h2>\n\n

The cellar microbiota is not a static entity, but rather a complex ecosystem that extends from the grapes all the way to the bottling lines. The ability to form biofilms is a universal survival strategy that allows microorganisms to withstand hostile environmental conditions, including an extremely low pH (3.0\u20133.8), high concentrations of ethanol (> 14%), and the presence of antimicrobial agents such as sulfur dioxide (SO\u2082).7<\/sup><\/p>\n\n

Off-Flavor Yeasts: Brettanomyces in Wine and the Dominance of B. bruxellensis<\/h3>\n\n

Among yeasts, the genus Dekkera\/Brettanomyces poses the most insidious threat to the stability of red wines aged in wood. Brettanomyces bruxellensis possesses superior bioadhesive properties, facilitated by the production of cell wall proteins (adhesins) that allow it to initially anchor itself to stainless steel, polystyrene, and, particularly effectively, to wood fibers.9<\/sup> Once it has established a bond with the surface, B. bruxellensis begins synthesizing an extracellular matrix that envelops the cells, protecting them from treatment with lactic acid or alkaline detergents.10<\/sup> It has been shown that Brettanomyces cells within a biofilm can survive in a \u201cviable but non-culturable\u201d (VBNC) state even after seemingly effective washing cycles, rendering detection by conventional plate culture methods ineffective.7<\/sup><\/p>\n\n

Lactic Acid Bacteria (LAB) and the Ambivalence of Oenococcus oeni<\/h3>\n\n

Lactic acid bacteria play a dual role in the wine industry. While Oenococcus oeni is essential for malolactic fermentation (MLF), its ability to form biofilms on oak chips and tank walls can make it difficult to control fermentation kinetics.13 <\/sup> O. oeni cells organized into biofilms exhibit significantly greater resistance to ethanol stress than planktonic cells, maintaining high metabolic activity even under conditions of nutrient deprivation.14<\/sup>However, genera such as Lactobacillus and Pediococcus are responsible for serious structural and aromatic alterations. Pediococcus spp., in particular, is known for producing glucan-based exopolysaccharides (EPS) that give the wine a viscous, \u201cstringy\u201d texture\u2014a defect directly related to the bacterium\u2019s biofilm-forming nature.15<\/sup> <\/p>\n\n

Acetic Acid Bacteria in Wine (AAB): Persistence at the Air-Liquid Interface and Acetosis<\/h3>\n\n

Acetic acid bacteria (AAB), notably the genera Acetobacter and Gluconobacter, are strictly aerobic microorganisms that colonize the upper portions of the tanks and the fill lines.15 <\/sup>They form film-like biofilms (veils) at the air-wine interface, using atmospheric oxygen to oxidize ethanol into acetic acid (wine acescentation).14 <\/sup>The difficulty in treating these biofilms lies in their location in areas that are often hard to reach with traditional CIP (Cleaning-In-Place) systems, such as vent valves and top door gaskets.3<\/sup><\/p>\n\n

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Microbial Group<\/strong><\/td>Predominant Species<\/strong><\/td>Surface Type<\/strong><\/td>Impact on Quality<\/strong><\/td><\/tr>
Leavening Agents<\/strong><\/td>B. bruxellensis, Pichia spp.<\/td>Wood, Steel, Pipes<\/td>Volatile phenols, Surface films<\/td><\/tr>
Lactic Acid Bacteria<\/strong><\/td>O. oeni, Pediococcus, Lactobacillus<\/td>Tanks, Heat Exchangers<\/td>Early MLF, Smooth, Mousse-like Texture<\/td><\/tr>
Acetic Acid Bacteria<\/strong><\/td>Acetobacter aceti, Gluconobacter<\/td>Valves, Faucets, Veils<\/td>Volatile Acidity (Acidity)<\/td><\/tr>
Mold and Fungi<\/strong><\/td>Aspergillus, Penicillium<\/td>Cellar Walls, Moisture<\/td>Mycotoxins, Musty Odors<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
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How Biofilm Forms in the Winery: Mechanisms and Chemical Resistance<\/h2>\n\n

Understanding the biofilm life cycle is essential for developing effective treatment protocols. The process consists of four sequential stages: initial (reversible) adhesion, permanent adhesion, maturation (EPS production), and dispersal.1<\/sup> <\/p>\n\n

The Extracellular Matrix: A Molecular Shield<\/h3>\n\n

The real obstacle to sanitization is not the microbial cell itself, but the organic matrix that surrounds it. Composed of a mixture of polysaccharides, proteins, lipids, and extracellular DNA (eDNA), the matrix acts as a physical and chemical barrier.1 <\/p>\n\n