Wine yeast for flanders red?

[BarefootLion]

Preface: I have not done this myself, so have no firsthand experience.

The way I understand it, the "killer" protein only applies to yeast. So you don't have to worry about the other microbes. Moreover, it only applies to yeast of the same genus, so the various Saccharomyces spp. So Brett won't be affected.

Yes you did preface this, but I'll throw in my 2 cents. Brettanomyces is a yeast, not a bacteria, I would assume the inhibiting proteins produced by "killer" yeast strains would effect them as much as Saccharomyces.
We need a yeast guy to clarify this...time to ask Whitey.

[Brandon]

I'm sure that Shea said it would not kill Brett.

Brett can infect wines.

[BarefootLion]

Here's the reply from White Labs:
"I asked the lab manager about your question and her response was "No, this typically only affects Saccharomyces strains."


Pam Marshall
Sales/Customer Service
White Labs, Inc."

[De-Geert]

You have the answer already, but in addition:
Brett. is a big problem in wine production. If there was one strain that would prevent/reduce their growth it would be widely applied. So apparently, they don't.
SO2 doesn't either. A Brett. infected barrel is usually thrown away.