Have an account?
Login
or
Register
  • About
    • People
    • Fellows
    • Tastings
    • In the News
    • Awards
      • Christophe Baron Prize
      • AAWE Scholarships
      • AAWE Awards of Merits
    • Downloads
    • Contacts & Copyright
  • Journal
    • Online Journal Member Access
    • Online Journal Library Access
    • Editors
    • JWE – All Issues
    • Submission Guidelines
  • Working Papers
  • Membership
  • Meetings
    • 2022 Tbilisi
    • 2019 Vienna
    • 2018 Ithaca
    • 2017 Padua
    • 2016 Bordeaux
    • 2015 Mendoza
    • 2014 Walla Walla
    • 2013 Stellenbosch
    • 2012 Princeton
    • 2011 Bolzano
    • 2010 Davis
    • 2009 Reims
    • 2008 Portland
    • 2007 Trier
Menu
  • About
    • People
    • Fellows
    • Tastings
    • In the News
    • Awards
      • Christophe Baron Prize
      • AAWE Scholarships
      • AAWE Awards of Merits
    • Downloads
    • Contacts & Copyright
  • Journal
    • Online Journal Member Access
    • Online Journal Library Access
    • Editors
    • JWE – All Issues
    • Submission Guidelines
  • Working Papers
  • Membership
  • Meetings
    • 2022 Tbilisi
    • 2019 Vienna
    • 2018 Ithaca
    • 2017 Padua
    • 2016 Bordeaux
    • 2015 Mendoza
    • 2014 Walla Walla
    • 2013 Stellenbosch
    • 2012 Princeton
    • 2011 Bolzano
    • 2010 Davis
    • 2009 Reims
    • 2008 Portland
    • 2007 Trier
  • Data
  • Jobs & Programs
Menu
  • Data
  • Jobs & Programs
Home
»
JWE-Articles
»
Journal of Wine Economics Volume 16 | 2021 | No. 1
»
Brettanomics I: The Cost of Brettanomyces in California Wine Production

Brettanomics I: The Cost of Brettanomyces in California Wine Production

Julian M. Alston, Torey Arvik, Jarrett Hart & James T. Lapsley
JEL Clasification: D22, D24, L66
Pages: 4-31
Full Text PDF
Abstract

The yeast, Brettanomyces bruxellensis (Brett) is a significant cause of quality defects associated with red wine spoilage. At least some wine producers spend significant resources to prevent, detect, and mitigate damage from Brett, and many express concern about it, but some producers and consumers say they like it in small doses. Brett damage is especially of concern in premium red wine and has become more of a concern to producers in recent years as consumers have become better informed about it. We combine information from diverse sources to develop an initial understanding of the economics of Brettanomyces and management practices to mitigate its consequences. An analysis of detailed confidential data from three wineries in California reveals that at least some wineries are incurring signifi- cant costs to reduce the risk of infection with Brettanomyces. Some other wineries that opt not to spend so much on prevention are incurring higher costs in treating infected wines and in lost value from wines being downgraded to lower-valued blends. Results from an online survey of industry participants reinforce the analysis of the detailed data from the three wineries and suggest that the findings may be indicative of conditions more generally across the industry.

Subscribe to our Newsletter

You can cancel your subscription at any time.
SUBSCRIBE HERE

Contact

AAWE
Economics Department
New York University
19 W. 4th Street, 6FL
New York, NY 10012, U.S.A.
Tel: (212) 992-8083
Fax: (212) 995-4186
E-Mail: karl.storchmann@nyu.edu

AAWE

Journal

Working Papers as a List

Membership

Videos

LINKS

Fifthsense

JWE at Cambridge University Press

Liquid Assets

Stuart Pigott

Privacy & Cookies Policy

Privacy Policy

Cookies Policy

Twitter Facebook-f Youtube

© AAWE 2021 - All rights reserved