VinoBRETT was developed and validated for Brettanomyces management in partnership with Jackson Family Wines. It was developed for and in collaboration with winemakers.
Brettanomyces is inherent in winemaking, yet its presence may not be recognized until the effects of 4-EP/EG exceed desired sensory detection thresholds.
Standard microbiological tests take many hours and molecular technologies such as RT-PCR are too capital and labour intensive to implement at the winery. In addition all current methods have difficulty analysing young wines during fermentation.