Polymerase Chain Reaction (PCR) is a rapid and very specific molecular biology technique used to determine the presence of Brettanomyces bruxellensis yeast in wine. This technique measures viable cells, including viable but non-culturable (VBNC) cells. Results are reported in Cells/mL.
Brettanomyces yeast tends to settle, so please ensure barrels are well stirred prior to sampling.
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.