Table 1.

Possible treatments for the control of B. bruxellensis in wine

Treatment	Benefits	Disadvantages	Reference
Heat	Destroys microorganisms	Only used in barrels	Fabrizio et al. 2015
Filtration	Reduces the number of cells by physical separation	Loss of color and aroma	Duarte et al. 2017
Protein clarification	Reduces the number of cells by flocculation	Loss of color and aroma	Murat and Dumeau 2003
SO2	Inhibits cell proliferation. Prevents the ethylphenols formation and oxidation	Microbial resistance. Adverse effects in human health	Guerrero and Cantos-Villar 2015
Chitosan	Inhibits cell proliferation. Prevents the ethylphenols formation	Loss of color. Only from fungal origin is permitted	Portugal et al. 2014
Dimethyl dicarbonate	Inhibits cell proliferation. Prevents the ethylphenols formation	High costs. Dosing machine is needed	Renouf et al. 2008
High pressure	Eliminates cells	High costs. Pressure and time dependent	van Wyk and Silva 2017
Pulsed electric fields	Eliminates cells	High costs.	Puertolas et al. 2009