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et al., 2021) . The authors explore the various costs induced by the yeast Brettanomyces bruxellensis, short Brett, on red wine. While some winemakers and consumers may tolerate (and may even like) low levels of Brett, it is generally deemed a quality defect, in particular in premium wines. Drawing on data of three wineries in California, the authors find a trade-off between the cost associated with preventing the risk of Brett infections on the one hand and treatment of infected wines and lostdoi:10.1017/jwe.2021.10 fatcat:agjgl5es7bbp7gzyvef7az3fh4