Microorganisms can secrete specific metabolic by-products. Brettanomyces are unique in their ability to synthesize volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). Chemical analysis of these by-products can be used to detect microbial activity in wine.

Perceived “Brett” character in red wine is influenced by the concentration of both compounds. Variation in the concentration of 4-EG helps to explain why the flavor and intensity of perceived “Brett” character can be very different in wines having similar 4-EP concentrations.

Analysis for 4-EG in conjunction with 4-EP offers a superior and more complete analytical tool than testing for a single compound. It also offers a detection advantage over simple colony counts since results are not dependent upon viability or culturability of the microorganisms.

The accuracy and precision of our ISO accredited method offers unparalleled reproducibility and sensitivity Our methods utilize advanced protocols and detection equipment that produce the lowest detection limit in the industry at 4 mg/L (parts per billion) for either compound. Detection at these low levels gives winemakers more time to take action

Standard Applications

• Provide early detection of Brettanomyces activity
• Monitor the effectiveness of control programs
• Screen components prior to blending
• Pre-screen bulk wine purchases or transfers from outside sources for Brettanomyces history
• Establish baseline Brettanomyces level prior to bottling unfiltered wine