Brettanomyces yeast cause wines to go ‘Bretty’ – producing volatile phenols described as ‘band-aid ^TM‘, ‘medicinal’, and ‘barnyard’. Most wineries have a constant background presence of Brettanomyces yeasts waiting for the right conditions to cause problems. Avoiding wine spoilage requires ongoing sanitation procedures, appropriate wine storage, and monitoring regimes. 

AWRI is offering an upgraded Brett service that encompasses the detection of Brett by plating and quantification of 4-ethylphenol (4-EP) & 4-ethylguaiacol (4-EG), distinct compounds that indicate Brett spoilage at reduced costs*. We can also conduct a targeted audit to detect any presence of Brett throughout your winery and make recommendations on the potential risks. To be assured of product quality, detecting/monitoring the presence of Brett will allow implementation of changes to manage/reduce its presence and spread. 

Please contact Customer Service at commercial [email protected] for further information.

*Minimum of 10 samples required