Winemaker's Question:   How should I control Brett populations?

Z-Wine (SJL) Answer:

Some people consider Brett to be a 'vermin' species like rats and cockroaches. It lives in wineries and has unique metabolic capabilities that allow it to out compete domestic yeast post fermentation, live in high alcohol low pH conditions and persist in the environment between batches of wine (Ref 1).

It likely is "adapted" to survive in the winery environment (versus natural world) and produce chronic infections (Confidential source; Fungal Physiology, David H Griffin [-not specifically Brett-]).  The various strains of Brettanomyces appear highly evolved for various grape varieties, pH, ethanol concentration, sulfite concentration (and other) niches within wineries. 

An important element of Brett control is to limit yeast nutrients (Ammonia, Primary Amino Nitrogen, sugars etc.) after fermentations are complete.

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