Z-Brett 24 Reagent Kit

Z-Brett is an immunoassay (antibody-based) system for rapid detection of Brettanomyces and other species of spoilage yeast. Z-Brett is intended to monitor the growth of Brettanomyces in settled wines following initial racking. 

Brett is everywhere.  A respected winery (confidential source), tells us it is common to find Brett present, at some level, in at least 50% of the red wine aged in oak.  Brett contamination is introduced from various sources:
     a. The vineyard
     b. Barrels or tanks
     c. Contaminated wine thief, pumps, lines, etc.

Brettanomyces spoilage costs the wine industry many million dollars annually.  Why let a Brett bloom surprise you?

Brett 'Ecology' & Brett Control

Brett adapts to changing environments
 

I want to control Brett!  What should I monitor?

 a) Sensory Characteristics?

The traditional 'sniff & taste' test for Brett is neither sensitive nor specific; it does not predict defects.  Don't wait until costly Brett treatment is required.

 b) 4ep & 4eg?

Testing for 4EP/4EG as a way to assess Brett status is neither sensitive for all Brett strains, nor specific to Brett alone.  This technology is costly & typically performed in outside labs.

c) Nucleic Acids e.g. PCR (20 cfu/mL sensitivity)

 PCR can detect Brett at 'normal' levels in good wine.  This can result in unnecessary treatment and  unnecessary operating expense.  PCR is prone to false positive and false negative results in wine.

This technology is costly & typically performed in outside labs.

d) Microbiology: Differential Media

Requires 10-15 days incubation

This technology is costly & typically performed in outside labs.

VNC (Viable but Not Culturable) Brett are missed by Differential Media (False Negatives)

   √   e) Brettanomyces (cell walls), using Z-Brett Technology 

Your Z-Brett Screening/Monitoring Program

1.   Z-Brett is SENSITIVE:

Z-Brett reagents & our UniBRETT bottom sampling wine thief work together to achieve sensitivity as low as 1000 cfu/mL (=10³cfu/mL).

a. Why the 1000 cells/mL sensitivity cut-off for Z-Brett?                            Brett at low levels (<10³cfu/mL) can "persist" for a long time without appreciable growth or observable defect.  Brett often "sits and waits" at low levels in dormancy (Ref 1, Fungal Physiology, David H Griffin, Z-Enology data ), and then "blooms" in response to an environmental change.

Winemakers should monitor for Brett blooms above 1000 cells/mL.

b. Why Sample from the bottom of the barrel?                   Brettanomyces/Dekkera tend to settle quickly in wine. When present, Brett is most abundant within 1 inch of the bottom of the wine barrel or tank, and in sediment. Wine samples (exclusive of fermentation lees) collected from this location are ideal for Z-Brett detection.

• UniBrett Sampler (3, 5, 10, or 15-foot - Barrel & Tank collection)

• As low as $55 - Bottom sampling greatly increases sensitivity

2.      Z-Brett specifically identifies Brettanomyces/Dekkera

•  Z-Brett reacts only with Brettanomyces/ Dekkera and other yeast which are involved in wine spoilage. 

•  Z-Brett is standardized & semi-quantitative, allowing you to detect growth

•  Z-Brett reagents do not react with ‘healthy wine’ (Saccharomyces (fermentation yeast) and organisms involved in M-L fermentation do not give false positives).   Nor does Z-Brett react with various bacterial wine spoilage organisms.  

3.       Z-Brett is rapid, reliable, affordable

•  Z-Brett 24 costs about $7.50/result.  

• Test Z-Brett in your own lab. Results are available within 3-hours of sampling.

• Z-Brett 24 contains 4 chips, each chip provides 12 results.

• Know your wines! Avoid Brett blooms in your barrels, blends and bottles.  Screen each lot and each barrel of wine (multiples of 12 barrels/month).  

• Monthly screening of each barrel & tank, and monitoring those being treated for Brett, is affordable.  A small lab expense protects your wine investment!

Z-Brett Screening . . .  in Context

Z-Brett screening is not intended to resolve every question

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