ETS Laboratories offers several types of analysis for monitoring Brettanomyces in wine. These analyses are complementary and utilizing combinations of them provides a more complete picture of what is occurring in your wine in regards to Brettanomyces. Scorpion testing provides an accurate count of the number of viable cells in the wine. Plating provides an accurate count of cells that are viable and culturable. In wines where the Brettanomyces numbers are the same for Scorpions and plating, the results indicate that growth of Brettanomyces is not inhibited by the current wine conditions. If the results from plating are lower than Scorpions, this indicates the wine conditions are inhibitory to Brettanomyces growth. This information is useful for managing low levels of Brettanomyces during the wine aging process. Similarly, the presence of 4-EP and 4-EG indicate that at some point in the wine production process, the wine was in contact with a significant population of Brettanomyces. However, it does not indicate the presence of viable Brettanomyces. A combination of Scorpions, plating and 4-EP/4-EG analysis provides information that can be used to determine what action is necessary to prevent the development of Brettanomyces taint in the wine.


4-EP/4-EG Technical Bulletin
Methodology and applications for analyzing 4-ethylphenol and 4-ethylguaiacol - volatile phenols associated with Bretanomyces.

Frequently Asked Questions
Preparation of samples, interpretation of results and suggested winery applications.

Brettanomyces Analysis Options