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Wine News

Brettanomyces genome sequenced, next stop no more sweaty saddles

Australian researchers at the Wine Research Institute are claiming a breakthrough in their knowledge of how to tackle the yeast organism brettanomyces or “brett” that spoils the flavour of wine. The organism is often found in wine barrels and can be controlled using sulfite but it is becoming increasingly tolerant of that defence.

The research to work out the genetic blueprint is the culmination of two decades work. A scientist at the institute said that now they have uncovered the metabolic pathways within the yeast cell, they can now start to work out how to block them. They hope to develop new tools so in 10 years' time when the organism has become even more sulfite tolerant, Australia is again ahead of the pack and has 'the combat gear to take this yeast to task'.