The new Miragene Zeta-Grip™ Brett test will require almost no special equipment, a minimum of staff training, and results can be obtained in less than three hours.
Spoilage of wines by Brettanomyces yeasts is a growing problem. This is due in part to currently popular winemaking practices such as extended "hang time," post-fermentation maceration, barrel aging, and a desire to reduce the use of SO2. Brettanomyces grows in finished wine, especially wine aged in barrels, often producing undesirable odors. The sporulating form of this yeast is known as Dekkera. Brettanomyces is a slow-growing yeast, unlike the fermentation yeast Saccharomyces cerevisiae, but ...
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