Résumé
Brettanomyces bruxellensis is a yeast particularly feared by winemakers for its ability to alterthe organoleptic characteristics of wines. It is often associated with the "animal", "stable" and"pharmaceutical" odours found in contaminated wines. For these reasons, it is important toimplement all possible means to limit its proliferation. Applying a strict barrel cleaning protocolis the first way to protect against the spread of this micro-organism. A comparison of differentcleaning methods did not reveal any treatment that was more effective than another. Even if theyeast was not found on the barrel, it was widely spread in the wine after the filling of the barrel.This observation leads us to question the VNC status of the yeast, and to question the analysismethod used. It also puts into perspective the difficulty of determining the origin of thecontamination. The use of chitosan during winemaking is also widely used to limit the growthof B.bruxellensis. The timing of the addition of this oenological product was studied to see if itcould have an influence on the development of the yeast. An addition 1.5 months after puttingwine on the barrel was the most effective. No significant difference was observed between anaddition at the beginning of AF, at the end of AF and the control, which did not receive chitosan.The dose of 4 g/hL of chitosan was sufficient to limit the yeast population.