Résumé
Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis. The capacity of two strains to adhere and form biofilms on stainless steel chips in wine was studied. Using electronic microscopy, some particular structures, such as filamentous cells or chlamydospore-like structure, potentially involved in B. bruxellensis resistance were revealed. Some detachment phenomenon was identified and may be at the origin of the wine recurrent contamination.