PRIVATE RESEARCH LABORATORIES
When Brettanomyces grows in wine, cider or beer, it produces compounds that can alter the palate and bouquet when the levels of the sensory compounds exceed the sensory threshold, their perception is almost always negative. So Brettanomyces is generally seen as a wine spoilage yeast, and its presence in wine as a wine fault.
Wines that have been contaminated with Brettanomyces taints are often referred to as "Bretty," "metallic," or as having "Brett character."
Cider that have been contaminated Brettanomyces taints are often referred to as "smoky" or as having "Brett character."
In most beer styles Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, and it is also found in Oud Bruin and Flanders red ale. Several American craft breweries use Brettanomyces in their beers. Some breweries use 100% Brettanomyces for the fermentation of some of their beers, and omit Saccharomyces from the recipe.
Bretta Test is the first laboratory tool for analysis and determine presence of living Brettanomyces. It can identify specifically the yeasts and give the live/dead discrimination at the same time using cytometry. Bretta Tests give you the opportunity to prevent spoilage or drive your fermentation processes.
Products and services catalogue:
Flow Cytometry Facility
Contract R & D
Training - Consulting