tag:blogger.com,1999:blog-3847240398628647648.post6959093132451947256..comments2023-10-15T07:15:49.880-07:00Comments on Amy's LA Wine Blog: Wave goodbye to winter.Amyhttp://www.blogger.com/profile/09516676133478187711noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3847240398628647648.post-22317779452522894162008-06-04T15:52:00.000-07:002008-06-04T15:52:00.000-07:00Dr. Pascal, yes, yes, I understand how to control ...Dr. Pascal, yes, yes, I understand how to control Brett - but how the hell do you elminate it once it's invaded your cellars?? I went to a Vinquiry seminar at CCWS on wine faults and if I recall correctly they recommended burning the cellar down to get rid of it. It's a bit like eliminating TCA. Throwing out old barrels is the first step - but the yeasts are just everywhere - maybe they bleached it out (kidding!) I was shocked and thrilled when I tasted the 05 Tempiers - I am not a lover of "baby poopy diaper" nose. <BR/><BR/>And as for finding that strain of brett to inoculate with - why??? You can't cherry pick your brett flavors...Amyhttps://www.blogger.com/profile/09516676133478187711noreply@blogger.comtag:blogger.com,1999:blog-3847240398628647648.post-63458373815237527972008-05-30T21:10:00.000-07:002008-05-30T21:10:00.000-07:00"It would be very interesting if we could isolate ..."It would be very interesting if we could isolate a strain of brett that worked in wine, depleting nutrients but producing very low levels of 4-ethyl phenol. In this way, one could inoculate one’s wine with brett, much the same way as one inoculates one’s wine with malolactic bacteria, thus depleting nutrients and rendering the wine safe from further microbial degradation."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3847240398628647648.post-15351700771847096932008-05-30T21:09:00.000-07:002008-05-30T21:09:00.000-07:001. the addition of generous amounts of free sulphu...1. the addition of generous amounts of free sulphur dioxide (SO2) at strategic intervals;<BR/>2. the elimination of residual sugars & nitrogen at the end of fermentation aka brett fuel;<BR/>3. clean cooperage may or may not help: better safe than sorry;<BR/>4. mine's a pintAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3847240398628647648.post-3092839023759413032008-05-30T18:25:00.000-07:002008-05-30T18:25:00.000-07:00and how did they do that???and how did they do that???Amyhttps://www.blogger.com/profile/09516676133478187711noreply@blogger.comtag:blogger.com,1999:blog-3847240398628647648.post-24295326975761943432008-05-30T13:16:00.000-07:002008-05-30T13:16:00.000-07:00Less dirty because they finally purged Brett from ...Less dirty because they finally purged Brett from their cellars.Anonymousnoreply@blogger.com