The Economics of Brettanomyces Question Title * 1. Please select the job description that suits you best Winery Owner Head of Operations/Production Senior Winemaker Vineyard Manager Assistant Winemaker Enologist Cellar Master Operator/Cellar Staff Other (please specify) Question Title * 2. Are you familiar with the topic of Brettanomyces and its influences on red wine? Yes No Question Title * 3. Do you make red wines? Yes No Question Title * 4. Where do you make wine (country, state, region)? Country State/Province Wine Region Question Title * 5. What is the general size of your red wine production? Less than 500 cases 500 – 1,000 cases 1,000 – 5,000 cases 5,000 – 50,000 cases 50,000 – 500,000 cases 1,000,000 cases or more Question Title * 6. What are the price point(s) for your red wine(s)? (answer as many as apply to you) under $15 $15-$30 $30-$50 $50 – $100 over $100 Among these price points, what would you say is the biggest share of your total red wine volume? Question Title * 7. Have you ever experienced an improvement or reduction in quality or consumer feedback due to Brettanomyces? Improvement Reduction Both Please describe your experience. Question Title * 8. Have you ever received positive or negative consumer feedback due to Brettanomyces? Positive Negative Both Please describe your experience. Question Title * 9. What is your general disposition on the topic of Brettanomyces in red wine? We hate it, work hard to eliminate it We acknowledge it, actively control it We don’t worry about it, it is not an issue for us Uncertain Question Title * 10. How opposed are you to Brettanomyces getting into your wine? Totally – no tolerance Moderately – some is okay, but must be controlled Somewhat – some is okay, we take steps to remove it Minimally – we feel it is part of our style, we don't worry about it Question Title * 11. If Brettanomyces is a concern do you currently take active measures to control it? Yes No Question Title * 12. If you already take active control measures for Brettanomyces what are they? (Select all that apply) Increased cleaning and sanitation Extra training of cellar staff Use of acid to lower wine pH Ensure molecular SO2 > 0.5 ppm Keep cellar temperature below 55 °F (13 °C) Minimal handling to reduce oxygen pickup Use Velcorin™ to sterilize at bottling Use cross-flow filtration to remove it Use No Brett Inside™ (Chitosan) to remove Use depth filtration to remove Other methods Question Title * 13. Have you ever down-graded wine to a lower-tier program due to Brettanomyces’ effects? Yes No Could you assign a value to the loss? Question Title * 14. Have you ever had to recall or have you not released a bottled wine due to Brettanomyces? Yes No Question Title * 15. To what degree does your winery take action to detect and treat for Brettanomyces? We do not take action to detect or treat for Brett We take action when we find a suspect lot We take constant action to detect and treat for Brett Question Title * 16. Do you have a budget line item specific for Brettanomyces testing? Yes, we set aside money for Brett testing No, we spend money as needed if Brett is found Question Title * 17. As a percentage of total winery operating costs, how much could you save if we could find the "magic bullet" that would eliminate Brettanomyces and all concerns associated with it? <1% >1% but <5% >5% but < 10% >10% Question Title * 18. Do you use a commercial laboratory to test for Brettanomyces or do you test in-house? Commercial Lab Test in-house Question Title * 19. What methods do you use to find Brettanomyces in your wines? 4-ethylphenol/4-ethylguaiacol (4EP/4EG) ETS Scorpions™ Invisible Sentinel VinoBRETT™ BioRAD VINEO™ BrettanomyTest Standard plating on selective media Liquid culture method Other (please specify) Question Title * 20. Are you willing to be contacted by researchers at UC Davis on this topic? Yes No If you answered "Yes" please enter your email address or phone number so we can contact you. Next