Microbiological Analysis Kit
The famous microbiological analysis Kit for the detection and prevention of contamination of red wines by Brettanomyces evolves
Easier to use and as efficient as always
The period between the end of the alcoholic fermentation and the malolactic fermentation is critical for the appearance of contamination because
the wine is not protected by sulphur. Brettanomyces takes advantages of this period to develop if the conditions are favorable. This particular
yeast develops then actively and the wine requires a treatment which will be adapted to the population's number and the stage in wine production.
Only a systematic analytical that monitors the population, using the KitBrett, allows gathering this information and making the right decisions
at the right time, which is before the appearance of the problems. This monitoring also allows to manage the cellar better and to avoid unsatisfying
assemblages.
Description of the KitBrett :
The Kit of microbiological analysis of red wines for the detection of the contaminating Brettanomyces yeast contains all the necessary tools for 40 reliable analysis. It is composed of:
- 40 syringes and sterile bottles to assure sterile samples
- 40 sterile pipettes to lay precisely on the cultural environment the volume of wine to be analyzed,
- 5 spatulas to distribute the wine on the agar
- a cross-ruler to facilitate the counting and a sterilized Petri dish with its solution already poured containing a selective environment especially developed for the detection of Brettanomyces in wines.
Be careful, contains antibiotics, should not be in contact with the skin, and should not be swollen. Keep in a sterilized place: 2 months at ambient temperature (16-20°C - 43-68°F), 6 months at 4°C - 39°F.
Protocol of analysis:
The sampling must be done in sterile conditions to guarantee the reliability of the analyses.
- Open the sterility membrane which protects the environment and to write down the name of the sample as well as its date on the box.
- After homogenization, take 0,1 - 0,5 ml of the sample to analyze (wine, lies... ) using the sterile pipette (one use only, 13 drops = 0,5 mL).
- Open the box under a flame and spread the wine on the agar.
- Leave the box during 5-7 days at 28°C - 82°F. For 0,5 mL of spread wine, if we observe 5 colonies, we estimate that the cell concentration of the starting sample is 10 Units Forming Colony / ML (UFC / mL). The cultural environment can also be used for quality analyses of bottled wines or clear wines before the bottling process.
- Filter under vacuum in a sterile environment, 10 - 100 mL of the wine to be analyzed, on a nitrocellulose's membrane of 0,45 µm.
- Deposit the membrane delicately on the surface of the agar with the impregnated side on the upside.
- Incubate the box at 28°C - 82°F during 5-7 days.
Interpretation of the results :
The size, the form, the sides, the color of the colonies and the morphologies of the yeast characterize Brettanomyces : small white colony,
smooth, creamy, appear later. Some Brettanomyces' colonies are able to fix the color and may appear red.
An exam of the colonies with a microscope
(magnification 100 and 400) enables a fairly good recognition. The presence of an aromatic forerunner in the cultural environment allows an olfactory
recognition.
If there is a development of Brettanomyces in the agar (> 20 colonies), the boxes will have a spicy smell or the typical animal smell.
To start the monitoring of the population of Brettanomyces in your cellar, Vivelys also
offers trainings and annual consultancy : optimization of the microbiological analyses, SO2 management, optimization of the hygiene of the cellar, complete audit...