‘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.

Method: GC

Amount to send: 1 sealed unopened bottle

Contact us

If you would like further information or prices please email us at 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

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207