Winemakers control the development of brettanomyces during barrel aging through various techniques and practices. Brettanomyces, often referred to as “brett,” is a type of yeast that can impart off-flavors and aromas to wine if not managed properly. Let’s explore some of the ways winemakers keep brettanomyces in check during the barrel aging process.
Sanitation and Hygiene
One of the key ways winemakers control brettanomyces is through proper sanitation and hygiene practices. This includes thoroughly cleaning and sanitizing barrels, equipment, and the cellar environment to prevent the growth and spread of brettanomyces.
- Barrel Maintenance: Winemakers regularly clean and sterilize barrels to eliminate any brettanomyces present. This helps prevent contamination of new wines being aged in the barrels.
- Clean Cellar Environment: Maintaining a clean and hygienic cellar environment is essential to prevent brettanomyces from proliferating and infecting wines.
Sulfur Dioxide (SO2) Management
Sulfur dioxide is a common wine additive used to inhibit microbial growth, including brettanomyces. Winemakers carefully monitor and manage sulfur dioxide levels during barrel aging to control brett development.
- Addition at Crush: Sulfur dioxide is often added at the crush stage to inhibit microbial activity and prevent brettanomyces from taking hold early in the winemaking process.
- Regular Monitoring: Winemakers test and monitor sulfur dioxide levels in barrels regularly to ensure they remain at effective concentrations for brett control.
Barrel Management
The choice and maintenance of barrels can also influence the development of brettanomyces during aging. Winemakers employ various strategies to manage brett in barrels.
- New vs. Neutral Barrels: New barrels have a lower risk of brett contamination compared to neutral barrels, which may already harbor brettanomyces. Winemakers may choose to use new barrels or carefully assess and clean neutral barrels before use.
- Topping Up: Keeping barrels topped up with wine reduces oxygen exposure, which can help limit the growth of brettanomyces.
Temperature and Humidity Control
Controlling the temperature and humidity in the cellar can also impact brett development during barrel aging. Winemakers aim to create optimal conditions to discourage brettanomyces growth.
- Temperature Regulation: Maintaining a consistent and appropriate temperature in the cellar can help inhibit the growth of brettanomyces.
- Humidity Levels: Monitoring and controlling humidity levels can prevent mold and microbial growth, including brettanomyces.
Monitoring and Testing
Regular monitoring and testing play a crucial role in managing brettanomyces during barrel aging. Winemakers use various methods to detect and address brett contamination.
- Sensory Analysis: Winemakers rely on sensory analysis to detect off-flavors and aromas associated with brettanomyces contamination.
- Laboratory Analysis: Laboratory testing can confirm the presence of brettanomyces in wine samples, prompting appropriate measures to control its spread.
Microbial Management
Winemakers may also employ microbial management strategies to control brettanomyces during barrel aging. This involves using beneficial microbes to outcompete and inhibit the growth of brettanomyces.
- Native Yeast Fermentation: Some winemakers utilize native yeast fermentation to promote the growth of desirable yeast strains that can prevent brettanomyces colonization.
- Inoculation with Commercial Yeast: Inoculating wine with selected commercial yeast strains can help dominate the fermentation process and limit brettanomyces presence.
Filtering and Fining
Filtering and fining are additional techniques winemakers can use to control brettanomyces during barrel aging. These processes help clarify wine and remove potential sources of brett contamination.
- Filtration: Filtration can remove yeast cells, including brettanomyces, from wine to prevent further development in barrels.
- Fining Agents: Fining agents like bentonite can clarify wine and remove proteins that may serve as nutrients for brettanomyces.