Yes, Brettanomyces is a type of yeast that can have a significant impact on the aroma and flavor of wine.
What is Brettanomyces?
Brettanomyces, often referred to as “Brett,” is a genus of yeast commonly found in winemaking environments. It can be present in the vineyard, on grape skins, or in the winery itself. While some winemakers view Brett as a spoilage yeast, others believe that in small amounts, it can contribute complexity and character to wine.
Impact on Aroma
Brettanomyces can produce a range of compounds that influence the aroma of wine. These compounds can create both desirable and undesirable sensory characteristics. Some of the key aroma compounds associated with Brettanomyces include:
- 4-ethylphenol: This compound can impart aromas of horse sweat, barnyard, or band-aid.
- 4-ethylguaiacol: Known for its smoky, spicy, or clove-like aromas.
- Isovaleric acid: Can contribute a cheesy or sweaty aroma.
When present in low levels, these compounds can add complexity and nuance to the wine, enhancing its overall aroma profile. However, if Brettanomyces populations grow unchecked, it can lead to overpowering off-flavors that may be perceived as faults by consumers.
Impact on Flavor
Brettanomyces can also influence the flavor profile of wine. The presence of Brett can result in the following flavor characteristics:
- Earthy: Some strains of Brettanomyces can produce earthy flavors reminiscent of forest floor or mushrooms.
- Spicy: Brett can contribute notes of black pepper, clove, or allspice to the wine.
- Farmyard: Descriptors such as barnyard, horse blanket, or wet hay may be associated with wines affected by Brett.
Similar to its impact on aroma, Brettanomyces can add complexity to the flavor profile of wine when present in controlled amounts. However, excessive Brettanomyces activity can lead to flavors that are unpalatable to many consumers.
Prevention and Control
Winemakers employ various strategies to prevent or control Brettanomyces in the winemaking process. Some common approaches include:
- Sulfur dioxide: Sulfur dioxide is a commonly used preservative in winemaking that can inhibit the growth of Brettanomyces.
- Cleanliness: Maintaining a clean winery environment can help prevent contamination by Brettanomyces.
- Barrel hygiene: Proper cleaning and maintenance of oak barrels can reduce the risk of Brettanomyces proliferation.
By implementing these practices, winemakers can minimize the risk of Brettanomyces-related issues in their wines and preserve the intended aroma and flavor profiles.
Consumer Perception
Consumer perception of Brettanomyces-affected wines can vary widely. Some wine enthusiasts appreciate the added complexity and unique character that Brett can bring to a wine, while others may find the aromas and flavors off-putting. Ultimately, the acceptability of Brett-influenced wines depends on individual preferences and tolerance for non-traditional wine characteristics.
Examples in the Industry
There are several wine regions and styles known for embracing Brettanomyces as a contributing factor to their wines’ flavor profiles. For example:
- Rhone Valley, France: Some wines from the Northern and Southern Rhone regions exhibit Brettanomyces characteristics as part of their terroir-driven profiles.
- Natural wines: Some producers of natural or minimal-intervention wines intentionally allow Brettanomyces to thrive, believing it adds complexity and a sense of place to their wines.
While these examples showcase the potential positive attributes of Brettanomyces in wine, it is essential for winemakers to strike a balance between embracing its contributions and avoiding excessive contamination that can lead to wine faults.