Brettanomyces spp. control

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 after alcoholic fermentation to reduce Brettanomyces populations when MLF is either already complete or is not desired
• Should never be used prior to MLF completion without consulting Scott Laboratories
• Recommended contact time is 10 days
• Offers an interesting alternative to significant SO2 additions, but does not replace
  the use of SO2 as it does not have antioxidant or antibacterial properties
• NO BRETT INSIDE is sensory neutral and cannot decrease any sensory contribution
  (barnyard, medicinal, smoky) already produced by spoilage Brettanomyces
• NO BRETT INSIDE will reduce, but not permanently eliminate, Brettanomyces
  populations. NO BRETT INSIDE should be followed by other microbial control strategies, such as sterile filtration, to stop Brettanomyces populations from regrowing.
• 100% natural, non-allergenic source of chitosan from a non-GMO strain of Aspergillus niger 

Dosage
4–8 g/hL

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. Allow 10 days of contact, then rack. 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 dry, odor-free environment below 25°C (77°F).