Rapid detection of Brettanomyces yeast
and other wine spoilage agents

These DNA tests, developed by Linnaeus, offer significant advantages:

• Results within 1 to 2 days only.
• Infection detected at very low levels.
• Detection of viable but non-culturable (VBNC) organisms that cannot be detected by traditional lab tests.

• The ability to address problems at an earlier stage before taint compounds are produced.
• Better monitoring of your winemaking process.

Commonly lumped together under the general heading of "Brett", spoilage organisms are often slow to grow and can be hard to isolate. Barrel samples are typically sent to labs for plating and microscopic evaluation because the winemaker is already able to detect unpleasant aromas - often too late to prevent discarding the wine.

Our tests are extremely sensitive and can be used at every critical stage of winemaking throughout the year.

Linnaeus wine spoilage tests suite

• Brettanomyces (Dekkera) only
• BrettPLUS Yeast Panel
  • Brettanomyces
  • Zygosaccharomyces bailii
  • Hanseniaspora (formerly Kloeckera)
• Bacterial Test Panel
  • Acetobacter species
  • Pediococcus damnosus & parvulus
  • Lactobacilli (major spoilage species, with additional speciation on request)

Please download this form, print a copy and enter your details, and then fax back to us when submitting wine samples for testing.

For more information, contact us on 0800 254 662.

More about Brettanomyces testing

Read our Brettanomyces Testing brochure