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December 14, 2020
The latest research from WSU shows more time steaming barrels infected with Brett can help combat the microorganism.
By Lauren Paterson
College of Agricultural, Human, and Natural Resource Sciences
New research from Washington State University scientists has revealed better techniques to fight a barrel-dwelling spoilage yeast that has frustrated winemakers for decades.
An article recently published in the American Journal of Enology and Viticulture (AJEV) and the South African Journal of Enology and Viticulture journals found three methods to sanitize oak barrels to prevent
Brettanomyces bruxellensis, or “Brett” for short. These include using steam, warm wine, or warm water.