Wines immediately post-malolactic fermentation contain very little SO2 and are vulnerable to spoilage microorganisms, including Brettanomyces (‘Brett’).
The presence of this yeast is associated with undesirable sensory characters such as ‘Band-Aid’, ‘spicy-cloves’, ‘medicinal’, ‘horsey’ and ‘barnyard’.
Controlling Brett is not as simple as taking just one action, but instead requires a multi-faceted approach.
Testing wines immediately post-vintage can assist in keeping Brett at bay.
AWRI Commercial Services offers 4-ethylphenol and 4-ethylguaicol analysis for $93.50 per sample.
A Brett plating check can also be performed for $88.00 per sample. These tests will determine if Brettanomyces has been present or is still active in the wine.
For further information please contact AWRI Commercial Services on 08 8313 6600 or [email protected]
