French Winemaker Unveils Innovative Technique to Combat Wine Spoilage Yeast

Thomas Beauvillain, a French winemaker and independent consultant, has introduced a new racking technique for red wines that aims to address a persistent problem in the wine industry: the presence of Brettanomyces yeast. This yeast, often called “Brett,” is known for causing off-flavors in red wines and is considered a global challenge for winemakers. Beauvillain’s method, recently highlighted by the wine publication Vitisphere, combines a roller press with a sorting table placed above fermentation tanks. The process is designed to remove fermentation deposits more efficiently than traditional methods.

Beauvillain explains that racking—transferring wine off its sediment—is common in white and rosé winemaking but rarely practiced with reds, especially during fermentation on the skins. He noticed what he describes as “aromatic noise” in red wines, which he traced back to these deposits. After years of experimentation, he developed a system that removes the must deposit early in the process. By doing so, he claims to significantly reduce the risk of Brettanomyces contamination.

The equipment, marketed through his company BIOMco, is aimed at medium-sized wineries managing between 10 and 30 hectares of vineyards. The cost is about 50,000 euros, and Beauvillain has secured patents for the technology in nine major wine-producing countries, including France, Spain, Italy, Germany, South Africa, Chile, Argentina, Australia and New Zealand.

According to Beauvillain, the innovation not only helps control Brettanomyces but also streamlines winery operations. By removing the deposit from the must early on, the cap of grape skins that forms during fermentation becomes less dense. This reduces the need for labor-intensive techniques like punching down or pumping over to extract color and flavor from the skins. The process also eliminates the need for a separate pressing phase at the end of fermentation. Instead of producing both free-run and press wine—each with different qualities—the system yields only free-run wine. This change saves time and labor while freeing up tank space.

Beauvillain says that until now there was only suspicion about the link between must deposits and Brettanomyces. With his technique, he believes there is now clear evidence that removing these deposits can prevent Brett outbreaks in red wines. He argues that this approach could help wineries avoid spoilage and maintain higher quality standards without relying as heavily on chemical interventions.

The new racking method has already attracted attention from winemakers in several countries who are looking for ways to improve efficiency and reduce spoilage risks. While some traditionalists may be hesitant to adopt new technology in an industry steeped in history and custom, Beauvillain remains confident that his approach will gain traction as more producers see its benefits firsthand.