Brettanomyces Bruxellensis in New York State Wines: A Global Issue

Abstract

Recent work in our laboratory to identify strains of Brettanomyces bruxellensis in New York State has focused on red wines from the Finger Lakes region and Long Island. Most isolates were from barrel samples and were therefore unfiltered blends of several separate environments. Two isolates were from finished wines in bottle, one of which was not filtered as a matter of style