A wine with excessive brettanomyces contamination will have a distinct taste that differs significantly from a wine with minimal or no contamination. Let’s delve into how this contamination affects the taste of wine.
What is Brettanomyces?
Brettanomyces, often referred to as “brett,” is a type of yeast that can contaminate wine during the fermentation process. While small amounts of brett can add complexity to a wine, excessive contamination can lead to off-putting flavors and aromas.
Characteristics of a Wine with Excessive Brettanomyces Contamination
When a wine has an overgrowth of brettanomyces, it can exhibit the following characteristics:
- Off-putting aromas, such as barnyard, horse blanket, or wet dog
- Spicy or medicinal notes
- Leathery or earthy aromas
- Reduced fruit characteristics
- Harsh, drying tannins
- High levels of volatile acidity
Taste Profile of a Wine with Excessive Brett Contamination
When you taste a wine with excessive brettanomyces contamination, you may notice the following taste profile:
- Earthiness: Brett can impart earthy flavors that can overwhelm the fruit characteristics of the wine.
- Spice: Some brett strains can produce spicy notes that can be off-putting to some drinkers.
- Medicinal: In some cases, brett contamination can lead to medicinal or band-aid-like flavors in the wine.
- Dryness: Excessive brett can result in harsh, drying tannins that can make the wine less enjoyable.
- Acidity: High levels of volatile acidity caused by brett can give the wine a sharp, vinegary taste.
Impact on Wine Quality
Excessive brettanomyces contamination can have a significant impact on the overall quality of the wine:
- Masking Fruit Flavors: The earthy, spicy, and medicinal notes produced by brett can mask the fruit flavors that are characteristic of the wine.
- Unbalanced Taste: The presence of brett can create an unbalanced taste profile, where the wine lacks harmony between its various components.
- Reduced Aging Potential: Wines with excessive brett contamination may not age well, as the off-putting flavors can become more pronounced over time.
- Consumer Perception: Consumers may perceive wines with brett contamination as faulty or flawed, affecting their enjoyment and willingness to purchase the wine.
How to Identify Brett Contamination
There are several ways to identify brettanomyces contamination in wine:
- Aromas: Pay attention to the aromas of the wine. If you detect barnyard, horse blanket, or other off-putting smells, it could be a sign of brett contamination.
- Taste: Take note of any earthy, spicy, or medicinal flavors in the wine, as these can be indicative of brett presence.
- Visual Inspection: In some cases, brett contamination can cause a haze or cloudiness in the wine.
- Laboratory Analysis: For a definitive identification of brett contamination, a laboratory analysis can be conducted to detect the presence of brettanomyces yeast.
Prevention and Control of Brett Contamination
Winemakers can take several steps to prevent or control brettanomyces contamination in wine:
- Sanitation: Maintaining clean winemaking equipment and facilities can help prevent brett from contaminating the wine.
- Monitoring: Regularly monitoring the wine during fermentation and aging can help detect any signs of brett contamination early on.
- Sulfur Dioxide: Using appropriate levels of sulfur dioxide can inhibit the growth of brettanomyces yeast in wine.
- Barrel Management: Proper barrel hygiene and maintenance can help prevent brett from thriving in the wine barrels.