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WINEMAKING down if Brettanomyces is found. In fact, Brettanomyces infections can be greatly limited by applying a range of hurdles described above. As the late Dr. Ralph Kunkee once declared, "Vigiliance and discipline" are the winemaker's best friends to limit damage inflicted by spoilage issues caused by Brettanomyces. Charles G. Edwards is a professor and food scientist at the Washington State University School of Food Science in Pullman, Wash. He would like to express his gratitude to the Washington Wine Advisory Committee and Northwest Center for Small Fruits Research for financial support and OH OH Brettanomyces u CH CH CH2 COOH CH3 4-Ethyl phenol p-Coumaric acid (grape) OH OH An opportunity for Tasting Room Suppliers u u fects of two or more hurdles are greater than the impact of one. While filtration of a red wine through a 0.8 µm absolute membrane adequately removes Brettanomyces, addition of 0.5 mg/L molecular SO2 in combination with 1.2 µm membrane filtration could possibly yield a microbiologically stable wine. Routine racking can also be used to reduce populations in wines as Brettanomyces tends to settle toward the bottom of barrels and tanks. The choice of hurdles depends on your situation and what you can afford. The good news for all winemakers is that the wineries do not need to be burned OH Brettanomyces u CH OH u CH2 CH CH3 COOH Caffeic acid 4-Ethyl catechol (grape) u OH OH OCH3 OCH3 Brettanomyces CH u CH A new eNewsletter from Wines & Vines: Tasting Room Focus COOH Ferulic acid u CH2 CH3 4-Ethyl guaiacol Brettanomyces forms the volatile phenols 4-ethyl phenol, 4-ethyl catechol and 4-ethyl guaiacol hydroxycinnamic acids. to Washington state wineries for their assistance with this project. The author further thanks ETS Laboratories, Gusmer Enterprises, Lallemand, Pall Corp., Scott Labs, Vinotec and the many undergraduate and graduate students at Washington State University/University of Idaho who participated in this research. Finally, special thanks are expressed to Brian Carter of Brian Carter Cellars, Josh Maloney of Milbrandt Vineyards and Bruce Watson (Constellation Brands, retired) for their editorial comments. Sell to your target audience Contact us for more details (866) 453-9701 • winesandvines.com References 1. C.G. Edwards. "Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice." WineBugs LLC, Pullman, Wash. ISBN 978-0-977-25220-6 (2005). Available from gusmerenterprises.com. 2. .C. Fugelsang and C.G. Edwards. "Wine MicroK biology: Practical Applications and Procedures." Second edition. Springer Science and Business Media, N.Y. ISBN 978-0-387-33349-6 (2007). 80 W in e s & V i ne s APR I L 2 013