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Brettanomyces spp. control agent

NO BRETT INSIDE® is an allergen-free, innovative microbial control agent used to
reduce Brettanomyces spp., thereby preserving the aromatic qualities of wines.

• Use in wines post alcoholic fermentation to reduce Brettanomyces populations when MLF is either already complete or is not desired

• Should never be used until MLF is complete without consulting Scott Laboratories

• Recommended contact time is 10 days

• Offers an interesting alternative to significant amounts of SO2 but does not replace the use of SO2 as it does not have antioxidant or antibacterial properties

• NO BRETT INSIDE cannot decrease any sensory contribution (barnyard, medicinal, smoky) already produced by spoilage Brettanomyces

• 100% natural, non-allergenic source of chitosan from a non-GMO strain of Aspergillus niger

Recommended Dosage:  

• Wine 40–80 ppm (4–8 g/hL) (0.33–0.67 lb/1000 gal)

Usage: Suspend NO BRETT INSIDE in 5 times its weight of cool water (NO BRETT INSIDE is insoluble, so it will not go into solution). NO BRETT INSIDE can be added during a pump-over or tank/barrel mixings to ensure a homogeneous addition. Leave the NO BRETT INSIDE in contact with the wine for 10 days and then conduct a clean racking. To assess NO BRETT INSIDE effectiveness, wait 20–30 days post-racking before microbial analysis by traditional plating, microscopic observations or RT-PCR.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.