Brettanomyces (4EP & 4EG) Reduction

Memstar

Brett is the most infamous of all wine faults, resulting in a deeply unpleasant leathery or mousey character to a wine’s smell and taste. Our Memstar machinery can not only effectively remove Brett, but also treat the undesirable Brett characters – restoring the wine to its original intended quality.

How does it work?

Brettanomyces infection can produce undesirable volatile phenols known technically as 4-ethylphenol and 4- ethyl guaiacol (4EP & 4EG). This can result in pungent, medicinal, farmyard, harsh and metallic flavours in the wine. The Memstar process can correct these faults by filtering the wine through a membrane to extract a permeate containing the undesirable compounds, passing it through a proprietary absorption media to remove them, and finally returning the treated permeate to the wine concentrate.

Benefits of Memstar Brett Reduction

• Approx. 30% reduction in 4EP & 4EG per single pass
• Removes Brett and Brett characters
• No internal recirculation, ensuring quality
• Minimal heat increase and lower pressure
• Great mobility for all sites & needs

Downloads

Brett Reduction Tech Sheet