Brief article: "Is Brett adapting to our winemaking practices?"

Saw this recent brief article on the winebusiness.com website. Not a lot of info in the article itself but there’s a link to the published study on this subject (haven’t looked through that though). The article mentions the study authors’ suggestion that Brett may be adapting to the use of SO2.

Is Brett adapting to our winemaking practices?

I just read an article that there’s a fungus growing inside the building at Chernobyl, and the fungus has adapted to live off the radiation from the destroyed power plant. If that can happen then brett adapting to so2 seems easy! Hey, maybe brett is a three dimensional projection of a four dimensional being, that’s performing frightening subtle experiments on us! :slight_smile:

Sounds like Proto-molecule.