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JANUARY NEWS WSU Research Gives Brett a Chill Combination of temperature and sulfur dioxide shuts down unwanted yeast in wine P ullman, Wash.���Researchers at Washington State University are giving Brettanomyces the cold shoulder with new research that studies how temperature and sulfur dioxide impact the organism, and how the combination of the two help control its development in wine. Working with Dr. Charles Edwards of the Washington State University/University of Idaho School of Food Science in Pullman, doctoral student Jesse Zuehlke wanted to know whether winemakers really needed the oft-recommended dose of 0.4 to 0.6 milligrams per liter of sulfur dioxide to control Brett during aging. ���There is a growing trend in winemaking now, it seems, to try and use lower amounts of sulfur dioxide,��� Zuehlke said. The research was part of a larger project investigating the relationship between temperature and sulfur dioxide in the control of Brett during wine aging. To Chilling, SO2 and a strict barrel regimen keep Brett at bay at Milbrandt Vineyards (above.) maintain effective control of Brett, Zuehlke wanted to know if lower temperatures could maximize the effect of a reduced dose of sulfur dioxide. Zuehlke took three strains of B. bruxellensis originally isolated from commercial Washington wineries and subjected them to four different temperatures���10��, 15��, 18�� and 22��C. The molecular form of sulfur dioxide was added at rates of zero, 0.2, 0.5, and 1.1 milligrams per liter. winesandvines.com Just one of the Learn more: Search keywords three yeast strains ���Brett cold.��� was able to survive at 10��C (about 50��F), and this strain was controlled by just 0.2 milligrams per liter of molecular sulfur dioxide���half the minimally recommended dose. Full results will be documented in a paper Zuehlke is submitting for publication in an academic journal. ���Peter Mitham Lo ca L k n ow L e d g e - g Lo ba L r e ac h R E A L E S TAT E S E R V I C E S F O R T H E W I N E I N D U S T RY With offices in every major wine region of the world, we can provide the strategic market knowledge and service to successfully achieve your real estate goals. Whether you need to lease space for barrel storage, sell a winery or buy a vineyard, we can provide the local market intelligence to assist you in making the best possible decision and negotiate the most favorable terms. Byington Winery - Santa Cruz Mountains, CA Sonoma Coast Vineyard - Petaluma, CA SO LD ! BrutocaoSchoolhousePlazaMixedUseDevelopment Hwy 101, Hopland, CA 17-Acre Pinot Noir Vineyard & Winery Site Russian River Appellation We have over 7,200 employees staffing over 220 offices in more than forty countries including France, England, Italy, Germany, Chile, South America, China Hong Kong, Portugal, Canada, India, Russia, Spain, California, Oregon, Washington, New York, and Washington DC. Brian Gleason Lic #00825795 Preston Smith Lic #00429862 Kevin Foster Lic #00915709 28 W in e s & V i ne s JANUARY 20 13 1101 Fifth Avenue, Suite 230, San Rafael 415.526.7676 2455 Bennett Valley Road Suite C200, Santa Rosa 707.583.8400