On 19 July the Department of Viticulture and Oenology (DVO) hosted its first official Stellenbosch University-registered Brettanomyces short course. Brettanomyces, or Brett, is a well-known wine spoilage yeast and produces volatile phenols such as 4-EP (4-ethylphenol) and 4-EG (4-ethylguaiacol), amongst other compounds detrimental to wine quality, which impart a variety of off-odours to red wine.
The participants of this fully booked course, which included mostly winemakers and laboratory personnel, were treated to the latest information on Brett. DVO head of department and specialist in wine microbiology, Prof Benoit Divol, presented the latest knowledge on Brett.
Cornea Cilliers of Thales Services, a cellar hygiene service provider, offered several practical guidelines to aid in the fight against Brett. Valeria Panzeri, a sensory scientist at the DVO, demonstrated the sensorial impact of Brett contamination during a tutored wine tasting, which included several red varietals spiked with volatile phenols. Prof Maret du Toit facilitated the very interactive workshop that was characterised by lively debate and knowledge sharing.
The Brett short course was further supplemented by comprehensive notes that contained the latest theory and winemaking guidelines. Feedback kindly provided by the participants described the course as relevant, easily understandable and interactive. The learning environment, which covered practical aspects of anti-Brett winemaking techniques, ensured that winemakers would be able to apply the knowledge gained. Participants indicated that they will recommend this course to others.
Courses such as the Brett workshop is highly recommended for wine show judges and tasters on the Wine and Spirits Board, as it provides the opportunity to calibrate and benchmark one’s wine fault tasting ability. Examples of other short courses hosted by the DVO are the Winemaking short course (coordinated by Prof Wessel du Toit) and the Certificate in Wine Evaluation short course (coordinated by Valeria Panzeri).
This Brett short course is a direct result of Winetech funded research done at the DVO and demonstrates the continuous effort of the DVO to promote a dialogue between academia and industry. Based on the success of this workshop the DVO will develop more short courses in the near future.