Yeasts of genus Dekkera brettanomyces are the cause of great concern in the modern enology, not only for the production of high levels of acetic acid, but mainly for the production of volatile phenols in the medium containing cinnamic acids, causing off-flavours, leading to wine deterioration. With STAB VIDA culture medium, the growth of Dekkera strains is followed by the medium color change, from bue to yellow, and by the formation of the typical off-flavour of 4-ethylphenol. Colonies arise after a maximum of 9 days of incubation. In this medium it is possible to inhibit the growth of other yeasts commonly isolated from wines.
Order Dekkera Testing
