Cider and Sensor Technology
Dekkera anomala, formerly Brettanomyces anomalus, is found in wine, especially in cider (sparkling apple wine), beer and soft drinks. The yeast species is responsible for sensory defects in the end product.
Thanks to the cultivation-independent approach for the direct detection of Dekkera anomala, the test kit enables rapid and reliable quality control of the bacterium in all stages of wine and cider production. The evaluation by flow cytometry is fully automated. An absolute quantification of the living Dekkera anomala cells present in the sample is available in just a few minutes. This means that they can be detected quickly, reliably and highly specifically.
Product Specifications
| Detection of | Dekkera anomala (Brettanomyces anomalus) |
| Samples that can be analyzed include | Wine, especially cider (sparkling apple wine) as well as all stages of production |
| The technology | Flow VIT® |
| Evaluation | by means of VIT® adapted Fluorescence microscope |
| Type of analysis | direct, quantitative detection |
| Additional services | automatic PDF report |
| Duration of analysis | 3 minutes per sample |
| Scope of delivery | Analysis reagents Product manual |
| Package size | 50 analyses |
Comparison With Other Technologies
With Flow VIT® Dekkera anomala, the yeast Dekkera anomala can be detected faster and more precisely than with conventional, culture-based methods. Viable but non-culturable yeasts (VBNC) can also be specifically identified and quantified. In contrast to other molecular biological methods, inhibitors in the sample material do not play a role in direct analysis with Flow VIT®. Thanks to the VIT® gene probe technology, only living microorganisms are detected. This avoids both false-negative and false-positive results.
Why Does Dekkera Anomala Cause Sensory Defects?
Fruity-floral ciders are rich in acetate esters and low in volatile phenols. Dekkera anomala, formerly known as Brettanomyces anomalus, is involved in both the synthesis of volatile phenols and the degradation of acetate esters. Both processes lead to a reduction in the fruity note in the cider.
Some members of the Dekkera / Brettanomyces genus are used in the fermentation of cider and fortified beer and are particularly valued in the production of hard cider and fortified apple wine.
Since Dekkera anomala is used both as a pest and as a beneficial bacterium, specific quality control is crucial to avoid sensory flavor defects and to maintain the fresh, fruity taste.
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