This booklet comprises the most important information for winemakers with regards to Brettanomyces spoilage in wines. It contains the latest results from research conducted in South Africa as well as abroad. The booklet is the intellectual property of Stellenbosch University.
Bernard Mocke – writing of content; Karien O’Kennedy (Winetech) – contributor and editor of content; Prof. Benoit Divol and Valeria Panzeri (Dept. Viticulture and Oenology) for a critical review of the content for scientific accuracy; Cornea Cilliers (Thales Services) for providing practical guidelines; SunMedia – graphic design and printing; images copyright: Shutterstock.
Download the Brettanomyces booklet