The yeast Brettanomyces (“Brett”), when present at high enough levels, can produce volatile phenolic compounds that adversely affect wine or beer quality. Commonly described as band aid, barn yard, bacon, or rancid aromas, these are definitely not something you want in your wine. The best way to control Brett is prevention with monitored free SO2 measurements and sanitary winery practices. Brett numbers tend to grow over time so it is important to know if you have any Brett present in your wine before it becomes a fault.
Vinmetrica is proud to begin offering Brettanomyces detection. The test uses PCR (polymerase chain reaction) based techniques with results in 24 hours of receiving your sample, typically. The test is quantitative and has a detection level down to 10 cells/mL. The test requires 100 mL sample of either wine, juices, lees, or barrel rinsate.
Samples to be tested for Brett must be shipped cold. We will provide you with cold packs for shipping the samples back to us.
*Once you place your order, we will send you all the necessary supplies for your samples! If you are testing multiple samples, please be sure to clearly identify them. The more information you provide, the better. If you have any questions about how much wine to send per sample, please contact us and we will be more than happy to help. If you are sending an entire bottle, please let us know in the Customer Notes section during checkout.*
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