Definition: brett (abbreviation of brettanomyces)

Œnodev, a specialist in wine ageing, addressed the problem by opening a microbiology research and development department under the responsibility of Dr Jean-François Gilis. Since 2001, six harvests in Europe and South America have been studied, with more than 4,000 analyses carried out under different ageing conditions. These research efforts have made it possible to understand the mechanisms that promote the establishment of contaminants and the production of volatile phenols, enabling us to advise our customers and limit this type of problem.

The study presented here is the conclusion of three years of on-site and laboratory observation and reports on the effect of oxygen supply and residual sugar concentration on the growth of Brettanomyces sp. and the production of volatile phenols in red wines.