When a wine is contaminated with excessive levels of brettanomyces, it can have a significant impact on the mouthfeel. Brettanomyces is a type of yeast that can produce off-flavors and aromas in wine, leading to an unpleasant tasting experience. Here’s how excessive brettanomyces contamination affects the mouthfeel:
1. Increased Astringency
One of the primary ways that brettanomyces contamination affects the mouthfeel of wine is by increasing astringency. Astringency is that dry, puckering sensation you feel in your mouth when you drink certain wines. Excessive brettanomyces can contribute to this sensation by producing compounds that interact with the tannins in the wine, making the mouthfeel harsh and unbalanced.
2. Altered Texture
Another way that brettanomyces contamination can impact the mouthfeel of wine is by altering its texture. Wines affected by brettanomyces may feel gritty or rough on the palate, which can be off-putting to many wine drinkers. This altered texture can detract from the overall enjoyment of the wine and make it less appealing.
3. Lingering Off-Flavors
Excessive brettanomyces contamination can also lead to lingering off-flavors in the wine, which can affect the mouthfeel. These off-flavors can range from barnyard or horse blanket aromas to medicinal or band-aid-like flavors. When these off-flavors persist in the mouth after swallowing the wine, it can create a negative overall sensory experience.
4. Reduced Complexity
One of the hallmarks of a high-quality wine is its complexity, with layers of flavors and aromas that evolve on the palate. However, when a wine is contaminated with excessive brettanomyces, it can lose this complexity. The off-flavors produced by brettanomyces can mask the nuances of the wine, resulting in a flat and one-dimensional mouthfeel.
5. Unbalanced Acidity
Acidity is a crucial component of wine that helps to balance its flavors and contribute to a refreshing mouthfeel. However, excessive brettanomyces contamination can throw off the balance of acidity in a wine. The acids produced by brettanomyces can be harsh and overpowering, leading to a sharp and unbalanced mouthfeel that lacks finesse.
6. Oily or Viscous Sensation
In some cases, brettanomyces contamination can also produce compounds that give the wine an oily or viscous sensation in the mouth. This can make the wine feel heavy and cloying, detracting from its overall drinkability. The presence of these compounds can make the mouthfeel of the wine unpleasant and less enjoyable.
7. Increased Perception of Alcohol
Excessive brettanomyces contamination can also increase the perception of alcohol in a wine. This can be due to the production of fusel alcohols by brettanomyces, which have a hot and solvent-like aroma and taste. When these compounds are present in high levels, they can make the wine feel overly alcoholic and unbalanced on the palate.