Unitech Scientific (Lakewood, CA) has launched the revolutionary new Z-Brett visually-read, rapid test for Brettanomyces in wine. Z-Brett, developed by Z-Wine Co (Anaheim CA), is the first in a line of easy-to-use reagent kits for detection of wine & fermentation spoilage organisms. Unitech Scientific is exhibiting at the Unified W&G Expo in Booth #2510.
“Spoilage of wines by Brettanomyces yeast is a growing problem . . . due in part to extended ‘hang time,’ post-fermentation maceration, natural yeast fermentation, barrel aging, and a desire to reduce the use of SO2. Brettanomyces grows in finished wine . . . often producing undesirable odors,” says Dr. Susan Rodriguez (Cal State Fresno) in a Feb 2006 Wine Business Monthly article.
Traditionally, spoilage is first detected when a characteristic “Brett” odor (the strong-smelling 4-ethyl phenol contamination product) is noticed in barreled wine. At this stage, the winemaking remediation is often too expensive to save the wine. In a recent article, Dr. Henick-Kling (Cornell University) observed that, “Traditional plate count revealed a very low incidence of Brett” in wineries, but a Real-Time PCR analysis revealed “the majority of the wine is infected. . . [and Brett] can bloom unexpectedly after periods of relative dormancy.”
A sensitive, easy to use test providing near real-time Brett concentrations is needed to monitor whether spoilage is just beginning, getting worse, or has succumb to winemaking intervention.
The new Z-Brett Test Kit is that simple, inexpensive method. It detects Brett directly in juice or wine in a few hours, giving the winemaker an "early warning" tool in his or her campaign against Brett. “For those who like a little Brett in their winemaking, for stylistic reasons, this method could serve as a monitoring device to keep the levels of Brett in check,” says Dr. Rodriguez.
“Beta-site tests, conducted 5 major northern California wineries over the last 6-months, have demonstrated that Z-Brett equals or surpasses differential microbiology and PCR methods currently available,” says Dr. Stewart LeBrun, director of R&D at Z-Wine Co. Beta testing was conducted in both laboratory and cellar conditions, and “users found the tests procedures both easy to perform and interpret.” Furthermore, the Z-Brett reagents “have passed 6- and 12-month real-time stability testing for enzyme-immunoassay reagents,” added Dr. LeBrun.
About Unitech Scientific LLC and Z-Enology
Unitech Scientific, in its twelfth year manufacturing and marketing wine, beverage, and food testing products, is based in Lakewood, California. The company is employee-owned, offers UniTAB, UniFLEX and EnzyPLUS enzymatic kits, as well as Analyzers, Meters, Titrators, and Microbiology products. Unitech Scientific will make the Z-Brett test and other Wine Spoilage reagents available to its distributors in Australia (Pathtech, Melbourne), New Zealand (Global Sciences, Aukland), Chile (Solan, Santiago), and Italy (Steroglass, Perugia).
Z-Brett, the first of the Z-Enology Line of reagents, was developed by Z-Wine Co. (Anaheim, CA). The patented Zeta-Grip® technology at the heart of the Z-Brett assay has application to other fermentation spoilage organisms. A number of Z-Brett companion products are currently in development.
For more information on Z-Brett and related tests, please visit the Unitech Scientific at www.unitechscientific.com.
Contact: Geoffrey Anderson
P: 562 924-5150
Email: geoff@unitechscientific.com
