Brett and sulphite
 

Anyone have any hard data on whether sulphiting at crush reduces your
risk of brett infection for the batch?

JF

JF wrote:
> Anyone have any hard data on whether sulphiting at crush reduces your
> risk of brett infection for the batch?
>
> JF


Brett can certainly come in with your grapes.

There is a great article in the current issue of Winemaker Magazine
(Aug-Sept 2005) about Brett.

Basically, sulphiting at the crush is a huge factor in eliminating
Brett. However, Brett loves the following things that you need to be
careful of after the crush:

- pH below 3.5
- too much nitrogen in the must (take it easy on the DAP--don't use
more than you need)
- residual sugar without sufficient SO2 protection
- storage temperature above 13C (55F)
- sanitation of equipment--Brett loves to live in the small pools of
water left behind after cleaning equipment, so proper cleaning right
before use can cut down the risk.

Also, Brett can't really survive above 13.5 to 14% alcohol, so if you
are making a monster you probably don't have to worry...

CJ wrote:
> JF wrote:
>
>>Anyone have any hard data on whether sulphiting at crush reduces your
>>risk of brett infection for the batch?
>>
>>JF
> However, Brett loves the following things that you need to be
> careful of after the crush:
>
> - pH below 3.5
> - too much nitrogen in the must (take it easy on the DAP--don't use
> more than you need)

Below 3.5? You meant it thrives in an environment near pH3 and not pH4?

>
> Below 3.5? You meant it thrives in an environment near pH3 and not pH4?

heh...of course I got this reversed...