Version France Version Anglais

Brettanomyces Count

To detect the presence of the spoilage yeast, Brettanomyces, in wine.
A culture is prepared on a selective media. If there is viability, a total count is done to evaluate the degree of contamination and determine a suitable treatment.

Sample size :

25ml of wine in a sterile flask

Results in :

7 days

 

Microbiogical analysis for total flora

To detect contamination by yeast, bacteria or mould in a packaged wine.

Sample size :

Sealed bottle of wine

Results in :

7 days

 

Microscopic Examination

To determine the nature of a deposit or a disorder in a wine.
Cell count of the yeast population and estimation of living and dead yeast cells.
Cell count of the yeast population of a wine at the end of alcoholic fermentation and estimation of living and dead yeast cells.

Detection and identification of bacteria in a wine.
Rapid evaluation of the presence of spoilage yeast such as Brettanomyces.
Sample size :

25ml of wine in a sterile flask or sealed bottle of wine.

Results in :

2 days