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WSU Research Gives Brett a Chill

Posted by Mitchell, Cheryl Lynn | December 3, 2012
Working with Dr. Charles Edwards of the Washington State University/University of Idaho School of Food Science in Pullman, doctoral student Jesse Zuehlke wanted to know whether winemakers really needed the oft-recommended dose of 0.4 to 0.6 milligrams per liter of sulfur dioxide to control Brett during aging.