What is the problem?
Brettanomyces is a contaminating yeast responsible for the release of bad flavours in the wine; the so called “Brett smell” which is due to the presence of volatile phenols.
What is Brettanomyces?
Ethyl phenols and ethyl guaiacols are the main substances produced by the Brettanomyces metabolism through the degradation of the wine hydroxycinnamic acids (p-coumaric acid and ferulic acid). These organic acids are naturally present in musts and grapes and are different for each grape cultivar. The presence of Brettanomyces in musts, grapes and wines is not easy to detect and monitor. Indeed, until now analyses to determine the presence of Brettanomyces have been carried out by equipped laboratories only.
Do you suspect a Brettanomyces contamination in your wine?
At the moment, wineries may require two types of analysis:
• Traditional microbiological analyses. These analyses are cheap, but time-consuming (up to 10 days before obtaining the results);
• Advanced molecular biology tests. These analyses, which concern the quantification of Brettanomyces DNA by Real Time PCR assay, are very expensive and although results are obtained in a shorter time than traditional microbiological tests, there could be the risk of false positives.
What can Grape do? Discover Self-Brett®!
Grape Grape has recently developed Self-Brett®, a Brettanomyces-detection device never described nor applied before in the oenology field. Self-Brett® is a compact and manageable tool that allows winemakers to detect Brettanomyces contaminations directly at the winery and in complete autonomy, without recurring to specialised laboratory analyses.
If you use Self-Brett®
You do not need to send samples to the lab
You can perform the analysis on your own
You can easily assess the results based on the presence of:
- Color changes
- bad flavours
- yeast colonies on the agar
If you DO NOT use Self-Brett®
You can ask for two types of analyses:
- Traditional microbiological tests with results after 10 days from the sample delivery;
- Advanced molecular biology assays (e.g. Real-Time PCR), faster (about 5 days from the sample delivery) but much more expensive than the former ones.
Hence, you cannot easily know if your wine is contaminated!