Approaches to minimise risks of spoilage by Brettanomyces

Date or time period: 2000s Warning: Display title "Approaches to minimise risks of spoilage by <i>Brettanomyces</i>" overrides earlier display title "Approaches to minimise risks of spoilage by Brettanomyces". Research shows that Australian winemakers have been successful in managing ‘Brett’; the chances of finding a Cabernet Sauvignon wine with high ‘Brett’ concentration has fallen markedly in the past decade