Brettanomyces bruxellensis (Brett) is a naturally occurring yeast which can spoil wine via the production of volatile phenols such as 4EP.

However, did you know that it’s possible to have Brett in your wine now, but no 4EP yet? Usually Brett only produces 4EP in significant amounts once it reaches minimum cell concentrations.

If you can detect the presence of Brett early, it is possible to intervene and manage the Brett before it goes on to spoil the product.

This preserves both quality, and value of the wine. Furthermore, when detected early, the intervention methods are easier and cheaper than when detected later.

Recently a top 30 wine maker in the US began a proactive screening process for Brett in their winery using an on-site PCR based test called vinoBRETT (previously known as Veriflow).  

By screening early they were able to reduce their incidence of high level 4EP in their wine by 90%.

For a copy of this case study please visit AMSL.