OENOLOGICAL KIT SELF BRETT® (Pcs 4)
Description
OENOLOGICAL KIT SELF BRETT® (Pcs 4)
Detecting Brettanomyces has never been so easy and cheap. Thanks to Self-Brett you can carry out the semi-quantitative detection of Brettanomyces in alcoholic beverages. Self-brett® is made of the union of a species – specific analysis culture-dependent method with an easy and ready-made technology that enables the producer and the oenologist to perform with fully autonomy the analysis on the barrel in their own cellar, preventing the production of ethyl-phenols and thus avoiding unpleasant surprises.
Advantages:
1. Autonomy: Self-brett® can be used directly on-site without the presence of staff and specialized laboratories obtaining however a clear result.
2. Clear result: simple evaluation of Brettanomyces in the wine through:
- Color change (from blue to yellow)
- Coming out of typical “Brett smell”
- Observation of colonies on the agarized soil
3. Costs: significantly reduced compared with laboratories test
Applications:
- Presence evaluation in alcoholic beverages (wine, beer, cider)
- Presence evaluation of Brettanomyces on cellar equipment
Instructions:
- Unscrew the cap and put it upside down avoiding to touch the support containing the agarized soil.
- Fill with the beverage to be analyzed up to the mark indicated on the label
- Stir it and wait for 60 sec.
- Empty and let it drop
- Close and leave at room temperature for 10 days
Findings interpretation:
- If the tested wine sample appears negative under all 3 conditions then the result is negative (not contaminated wine)
- If the color of the soil changes in yellow, if the typical smell arises and colonies are visible: the sample is contaminated
- Depending on the colonies quantity an estimate of contamination can be obtained: Low, medium, high.
Storage:
10-25 C° away from light sources until the expiring date on the label. Just in case of sign of deterioration and contamination eliminate it.
Shelf life: 4 months