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Surface Test for Brettanomyces
Item#: w4001
Our Price:
12 Tests For $259

Main Features 

Test for the detection of Brettanomyces on tanks, winemaking equipment and surfaces

Brett SD medium is a proprietary mix of antibiotics, growth nutrients, phenolic precursor and pH indicator. It is indented to be selective and differential for Brettanomyces. Brettanomyces is detected based on color change and phenolic odor. When Brettanomyces reaches adequate numbers, the cells produce acid and convert p-coumaric acid to 4-vinyl phenol and then 4-ethly phenol (4EP). The high concentration of p-coumaric acid and growth enhancement characteristics of Brett SD result in a phenolic odor well in advance of any change in the wine; which likely occurs in wine when the Brettanomyces concentration is above 10,000-100,000 cells/ml.

Items needed but not included: Scissors, 70% isopropanol (available from most drug stores and Supermarkets) or 70% ethanol.

Suggested Instructions:

1. Apply ethanol to cutting area of scissors and allow drying. A paper towel can be used to wipe off ethanol to speed drying.

2. Open a sterile swab (provided) and swab tank or other surface to be tested for Brettanomyces. Transfer material from surface to swab with at least 10 strong wipes.

3. Open Brett SD Medium (unlabeled tube with 5 mls liquid in 7 ml screw top vial) and place in rack or other support so tube will not tip over.

4. Place cotton part of swab in medium and using scissors cut stick such that the screw top will fit (stick tube should be about 1.5 inches/4cm).

5. Incubate 10 days. Incubation at 30C and with agitation will reduce the number of days that one must wait for a result.

6. At the end of 10 days the test is complete. Check for 1. color change from Blue to green or yellow 2. Phenolic odor. For phenolic odor test, compare test vial with unused vial for a strong phenolic odor.

If there is a clear color change and odor, it is very likely the sample contains Brettanomyces but it is prudent to confirm using a second assay.

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