Kit for semi-quantitative analysis of Brettanomyces spp. in alcoholic beverages.
STERO-BRETT is an innovative instrument for the semi-quantitative detection of Brettanomyces in alcoholic beverages. It is the combination of a species-specific culture-dependent and an easy and ready-to-use technology (dip-slide) and therefore allows the producer to conduct the analysis independently.
Evaluation of the presence of Brettanomyces in alcoholic beverages (Wine, beer, cider)
Evaluation of the presence of Brettanomyces on cantin equipment
STERO-BRETT can be used directly at the production site without the involvement of laboratories or specialized staff, in each case allowing for a clear result supported by multiple elements.
The user can detect the presence of Brettanomyces in wine by:
Color change (blue to yellow)
Development of the typical “Brett odor”
Observation of colonies on the agarized medium
Reduced compared with laboratory tests
Unscrew the cap and place it upside down, trying not to touch the media containing the agarized medium. Fill with the beverage to the mark indicated on the label. Shake and wait 60 seconds. Empty and allow to drain. Close and leave at ambient temperature (18°C- 20°C) for 5-10 days.
10-25°C away from light sources, until the expiration date on the label.
Discard if signs of deterioration or contamination are present.
Shelf-life: 9 months.
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