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Winechek offers several methods of analysis for Brettanomyces in wine. As a sceening test in your winery we can provide you with our Brett Broths to constantly monitor for potential outbreaks. We can also plate for Brettanomyces so as to enumerate them and provide you with an indication of their population level.

Analysis for 4-EP and 4-EG indicates the level of taint in the wine, if present indicates that at some point in the winemaking process the wine has had a significant population of Brettanomyces. However, this does not mean there are any viable Brettanomyces yeast.

 

 

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Last modified on Friday, 13 September 2013 11:09

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