Friday, 30 October 2015 16:11

Brettanomyces PCR - Veriflow

Bringing you next day Brettanomyces results via the power of forensic style molecular biology

 Don't want to sterile filter red wine prior to bottling? Testing can be conducted on wine just a few days prior to bottling. Allowing decisions to be made with confidence about filtering requirements.

 Want best practice monitoring for Brettanomyces? This method has all the pros and none of the cons.

Studies with this method have shown that counts greater than 1000cfu/mL can be obtained well prior to significant increases in 4EP. Allowing for corrective procedures to take place well before taints appear.

This PCR method detects DNA from all viable cells to give the total population of Brettanomyces. This includes the viable but non culturable (VNC) cells, which do not grow in normal plating techniques. Despite their inability to grow in the lab, these VNC cells actively metabolise in wine and remain active for long periods of time detrimentally affecting a product.

Analysis time 4 hours. Fast, compared to culture, 10 days & 4EP/4EG analysis, several days.

Detects DNA sequence of Brettanomyces bruxellensis providing high specificity.

A UC Davis study confirmed specificity against 50 strains of Brettanomyces bruxellensis from around the world.

Studies show no cross reactions with other yeast strains found in wine nor other subspecies of Brettanomyces.

DNA from dead Brett is quickly broken down in the acidic environment of wine. This test is unlikely to detect dead Brettanomyces and give false positive results.

The method used is the same AOAC approved method used in the food safety industry.

Results are semi-quantitative.


 When requesting please ask for Brett PCR test. Cost per test - $60 exGST. 

 Sample Collection

 It's very important as Brettanomyces sink to the bottom of vessels. We need only 50mL of sample but the collection technique is the critical point. There are three options for sample collection;

  • For tank samples collect a homogenised sample, immediately post racking is a perfect time.
  • If from barrels you either need to stir prior to collection or
  • Take a clean/sterile tube long enough to reach the bottom of the barrel and place finger/thumb over one end and push the other end into the barrel to the bottom, release finger/thumb momentarily before replacing over the tube, remove the tube from barrel and place sample into sample bottle. This is probably the best barrel testing technique.

 Whichever barrel technique you choose, we suggest sticking to it so that your results are comparable.

To monitor Brettanomyces growth over the winemaking process we suggest testing just post primary ferment, at each racking and just prior to bottling. This will make sampling easy and ensure that you can take quick action to prevent taint issues arising.

If you would like to view our pricelists please complete this form.

Please use our sample stickers to label your sample. You can despatch samples to us either by utilising our Pickup service or Express Reply Paid Post service

 We are proud to bring you another first to our local industry.

Posted in Analysis
Friday, 26 July 2013 11:45

Brettanomyces Broths

Brettanomyces is a major cause of wine spoilage world wide. It is often difficult to predict which wines will be affected and most of the analysis associated with monitoring are expensive and time consuming.

At Winechek we have been reviewing available technologies and produced a simple cost effective way to monitor your wines for Brettanomyces - our Brett broths!

If you wish to make a purchase please complete the Order Form.

Posted in Products and kits


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