Enology – Brettanomyces Management Session
Research Reports

Location: Hyatt Regency Bellevue


James Osborne, Oregon State University, Corvallis

Amanda Stewart, Virginia Tech, Blacksburg


8:00 am – 8:20 am Impact of Oenococcus oeni on Brettanomyces bruxellensis Growth in Wine
Aubrey DuBois, Oregon State University, Corvallis
8:20 am – 8:40 am Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam
Zachary Cartwright, Washington State University, Pullman
8:40 am – 9:00 am Inactivating Brettanomyces bruxellensis in Different Table Wines Using High-pressure Processing
Sanelle van Wyk, University of Auckland, New Zealand