If you’ve ever tasted a wine that has been affected by Brettanomyces spoilage, you’ll likely never forget the experience. Brettanomyces, often referred to as “Brett,” is a type of yeast that can make its way into wine during the fermentation process. While some people enjoy the unique flavors it can bring to a wine, others find it off-putting. Let’s dive into what a wine affected by Brettanomyces spoilage might taste like.
What causes Brettanomyces spoilage?
Brettanomyces is a yeast that can be found naturally in the environment, including in vineyards and wineries. It can also be introduced to wine through contaminated equipment or barrels. While small amounts of Brettanomyces can sometimes add complexity to a wine, high levels of this yeast can lead to spoilage.
Characteristics of a wine affected by Brettanomyces spoilage
- Barnyard: One of the most common descriptors for a wine affected by Brettanomyces is “barnyard.” This can evoke images of a farmyard or stable, with earthy and rustic aromas.
- Band-Aid: Another common descriptor is “band-aid,” which refers to a medicinal or plastic-like aroma that can be present in wines affected by Brettanomyces.
- Leather: Some people also describe Brettanomyces-affected wines as having a leathery aroma or flavor, reminiscent of old leather goods.
- Spice: Brettanomyces can also bring out spicy notes in wine, such as clove, pepper, or allspice.
- Funk: Overall, a wine affected by Brettanomyces spoilage may have a funky, earthy, or musty character that sets it apart from clean wines.
Impact on wine quality
While some wine enthusiasts appreciate the unique flavors that Brettanomyces can contribute to a wine, others see it as a flaw that detracts from the overall quality. The perception of Brettanomyces spoilage in wine can vary depending on personal preference and tolerance for certain aromas and flavors. In general, wines affected by Brettanomyces may be considered faulty or flawed by those who prefer clean, fruit-forward wines.
Prevention and control of Brettanomyces spoilage
Winemakers have several tools at their disposal to prevent or control Brettanomyces spoilage in wine:
- Sulfur dioxide: Sulfur dioxide is commonly used in winemaking as a preservative and antimicrobial agent. Proper sulfite management can help prevent the growth of Brettanomyces.
- Cleanliness: Ensuring that all winemaking equipment and facilities are properly cleaned and sanitized can help reduce the risk of Brettanomyces contamination.
- Barrel maintenance: Brettanomyces can thrive in oak barrels, so proper barrel maintenance and hygiene practices are crucial for preventing spoilage.
- Monitoring: Regular monitoring of wine at different stages of production can help detect any signs of Brettanomyces spoilage early on.