‘Brett’ or 4–ethyl phenol
Over the last few years, the term Brett' has been increasingly quoted in the trade. Brett, or to be more precise, spoilage of wine due to the presence of by–products of that contaminant yeast Brettanomyces, is a controversial subject. The most common chemical indicated in Brett spoilage is 4–ethyl phenol. Campden BRI is now able to quantify this chemical and deliver precise science into what has previously been a subjective issue. The analysis is carried out by gas chromatography.
Amount to send: 1 sealed unopened bottle
If you would like further information or prices please email us at email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207