Test kit for fast and automated quantification of Brettanomyces bruxellensis
(Dekkera bruxellensis) in sample materials from the wine production process
Wine with or without Brett?
The CyFlow™ BrettCount test kit allows for a swift and reliable quality control in all stages of wine production. Thanks to the CyFlow™ Cube 6 flow cytometer evalutation is completely automated. An absolute quantification of living Brettanomyces bruxellensis cells is available within a few minutes. The cells can thus be detected quickly, reliably and with high specificity.
- absolute quantification
- automated evaluation
- extremely high specificity
- low detection limit
- only living Brettanomyces bruxellensis are detected
- perfect suited for routine analyses
Cooperation with Sysmex
The test kit CyFlow™ BrettCount as been developed in close cooperation with Sysmex Partec GmbH, the pioneers of flow cytometry. This partnership allows us to create more effective and cost-efficient solutions for industrial microbiology and to raise microbiological quality control to a higher level.
CyFlow™ Cube 6 and CyFlow™ BrettCount are distributed by the local Sysmex Corporation sales offices.
Detection techniques for Brettanomyces / Dekkera in comparison
With CyFlow™ BrettCount, detection of the yeast Brettanomyces bruxellensis is faster and easier than with conventional, cultre-based methods. Even viable, but non-culturable yeasts (VBNC) can be detected and quantified specifically. In contrast to other molecular biological methods, inhibitor components in the sample material do not play any role if you perform an analysis with CyFlow™ BrettCount. Thanks to the VIT® gene probe technology, only living microorganisms are detected. This means that false-negative as well as false-positive results are avoided.
Why do Brettanomyces cause wine faults?
Dekkera bruxellensis, also known as Brettanomyces bruxellensis (short: "Brett") is a yeast species that reduces the tannins present in the wine to volatile phenols, producing undesirable compounds like 4-ethylphenol and 4-ethylguaiacol. For this reason, this wine fault is common in wines with a high tannin content like red wine or specific natural white wine varieties.
The off-flavors produced by this yeast smell animalic and are frequently described as smelling like a stable, leather, tea or "wet fur". In low concentrations however, the ethylphenols produced can be perceived as pleasant. In red wines in the upper price range, wine connoisseurs consider these slight Brett-notes (smoky, leathery, spicy) even as a sign of quality.
Where does the contamination come from?
The Brettanomyces yeast is tolerant to alcohol, but not involved in the alcoholic fermentation. The Brett smell occurs only in the course of wine maturation in wooden barrels. The production chain can be contaminated even at its earliest stages, e.g. via raw materials (grapes and must). In addition, Brettanomyces bruxellensis is a spore-forming yeast. Used barrels, a lack of hygiene, low-level sulfuration or foregoing filtration can favour a contamination of the end product.