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Grape Self-Brett - Brettanomyces analysis - 24 pc.

Grape Self-Brett - Brettanomyces analysis - 24 pc.

Grape Self-Brett - Compact kit that allows winemakers and cellars to carry out analyzes for Brettanomyces independently, without having to resort to an analysis laboratory

What's the problem?

Brettanomyces is a yeast that contaminates wine by producing bad smells, the famous "Brett scent" due to volatile phenols.

 

Grape Self-Brett

What is Brettanomyces and what causes this "stink in wine"?

Ethyl phenol and ethyl guaiacol are two problematic substances that the Brettanomyces yeast produces by degrading the hydroxycinnamic acids (para-coumaric and ferulic acid), naturally present in musts and grapes and different for each grape variety. The presence of Brettanomyces in musts, grapes and wines is not an easy process to monitor.

Until now the analyzes had to be selected by equipped laboratories.

 

Are you afraid of Brettanomyces problems in your wine?

At the moment wineries can request two different types of analysis:
• Traditional analyzes that are carried out microbiologically (and which are based on the growth of Brettanomyces) - economic but with results in about 7-10 days;
• Advanced analyzes based on molecular biology Real-Time PCR, (which are based on the quantification of Brettanomyces DNA) very expensive, results in short but doubtful times.

Grape Self-Brett

What can Grape do? Discover Self-Brett

Grape has developed a device never described or applied before in the field of oenology: a compact kit that allows winemakers and cellars to carry out analyzes for Brettanomyces independently, without having to resort to an analysis laboratory

 

If you use Self-Brett®

  No samples to send.

  The analyzes are carried out PERSONALLY

  You can observe and smell if:

  • The color has changed
  • There is a bad smell
  • Colonies can be seen on the agar

  LOW PRICE!

 

» Download the technical sheet

» Download the instructions 
 

 

 

€346.57

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