Brett / Brettanomyces - Wine Tasting Term
Brettanomyces is a type of wild yeast that can contaminate the winemaking process and cause off flavors. Depending on the level of Brett contamination, the flavors may be thought of as nice or unpleasant.
Brettanomyces proliferates under warm cellaring conditions. Twenty degrees C is an ideal temperature, with even small reductions in temperature seriously hamper its growth.
Brettanomyces
Or just "brett" to some wine buffs. A controversial fault in wine caused by a rogue strain of YEAST. It imparts a "mousey" aroma that some find repulsive, some find adds character, particularly in Rhõne and Burgundy reds.
Brettanomyces, wine fault so fashionable in the US that it is sometimes just called Brett. Wines affected by this spoilage yeast smell offputtingly mousey.
Brettanomyces
A fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself.
Brettanomyces
Commonly referred to as "Brett", Brettanomyces is a fungal infection that produces taints in wine commonly described as armyardy, horsy, barnyard or sometimes metallic aromas. Its presence is considerred as a wine fault.
Brettanomyces - A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.
Bright - Describes a wine that has high clarity, very low levels of suspended solids.
Brettanomyces (Brett) - A wild yeast strain that can taint wine and or wood barrels if the winery is not very careful about cleanliness.
Brettanomyces
Also known as Brett. A fault in wine caused by a rogue strain of yeast that imparts a "mousey" aroma that some find repulsive whereas others find adds character, particularly in Rhõne and Burgundy reds.
Brettanomyces
Have you ever had a wine that tasted of a mixture of farmyards, cheesy feet and animal poop? The chances are, this wine was infected by the yeast-like fungus Brettanomyces (often abbreviated to just 'brett').
12. Brettanomyces Contamination
Description. A mousy, horsey, sweaty, wet dog, leathery, stale hamburger, barnyard character. Similar character to Belgian Lambic beer. Adds complexity at low levels.
Brett, brettanomyces
A wild yeast that occasionally afflicts wines, particularly those made under less-than-sterile conditions in older or careless wineries.
Brettanomyces
Smell of barnyards, fecal and gamey horse aromas
Cork taint ...
Brettanomyces, also known as "Brett", is a yeast strain commonly found in red Burgundy wine.
Short for brettanomyces, a type of yeast or mould that spoils a wine when its smell and taste become too obvious. Sensory descriptions range from "earthy" and "leathery" to "Band-Aid" or "Elastoplast", "burnt plastic" and "dirty mouse-cage".
Wines which contain high degrees of Brettanomyces often smell of barnyard, horse sweat, or cheese. brickingRefers to a tawny, brick-red colour, which implies age in a red wine.
A smell in wine similar to that of a barnyard, this can be caused by unsanitary winemaking conditions or by a yeast cell called Brettanomyces
Barrel Fermentation
The process of fermenting grape juice/wine in small barrels instead of large vats.
Sometimes, this means fresh earth as you would find on a farm, but it can also refer to bacterial spoilage called Brettanomyces. The character Miles in the hit 2004 movie Sideways discusses the virtues of Pinot Noir with Maya.
" May be associated with brettanomyces (see above) but can also result from oak aging or the nature of specific grapes. Mourvedre, for instance, imparts a characteristic earthy aroma.
Shoe Polish/Paste: this smell usually indicates the presence, more or less, of a fungus called brettanomyces ("bret"). This manifestation usually shows itself most distinctly in red Bordeaux or some California Cabernets. See also tomatoes.
Thought to be caused by contamination with "brett" - (brettanomyces strain of yeast). Sometimes referred to as "animale" by french winemakers or "sweaty saddle" by Australians. Considered a major flaw when flavor is overly-pronounced.
Reminiscent of taste and flavour associated with cooked wild duck and other "gamey" meats. Thought to to be caused by contamination with "brett" - (brettanomyces strain of yeast). Considered a major flaw when flavour is overly-pronounced.
This is sometimes just a product of the wine and where it came from, but in some cases can be related to a bacteria called Brettanomyces, or Brett for short, which can have these characteristics. Don't worry, it is harmless! ...
As long as they remain watertight and uncontaminated by spoilage bacteria or yeast (such as TCA or brettanomyces), older barrels are "neutral" in terms of imparting flavors, ...
Brettanomyces
A fungal infection. This fungus can originate in the vineyard but is also found in barrels and other wooden elements of the winery. Contaminated wines may have barnyard, horse, or metallic aromas.
 See also: Brett, Wine, Grape, Barrel, Fermentation
  
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