Brettanomyces (Brett) yeast can cause wine spoilage, producing volatile phenols described as Band-Aid ^TM, medicinal and barnyard.

Once a wine has been spoilt by Brett characters, it is near impossible to remove them without stripping the wine.

The AWRI now provides a Brett audit service which can assist in the detection of live Brett in the winery before it becomes a problem in wine.

Swabs and samples are collected throughout the winery and analysed at the AWRI with the final report highlighting areas of concern and possible mitigation strategies.

The results provide an indication of live Brett populations or reassurance of Brett’s absence.

If significant Brett populations are detected, changes can be implemented to reduce the risk of wine spoilage.

Contact Tina Tran at [email protected] for further information.