blog
Out of context: Reply #36355
- Started
- Last post
- 76,742 Responses
- ********0
The desirability or otherwise of the wine character known as "Brett" is one of the most controversial issues of recent times. Arguments have been made for Brett character being a complexing and a legitimate expression of natural, uncomplicated winemaking, while others view it simply as an unattractive wine fault that results from poor winery hygiene and sloppy winemaking.
Figure 1: Brettanomyces bruxellensis forming pseudomycelium
© 2004 High Power Ultrasonics Pty LtdThe Aroma and Flavour of Brett Character
But what is Brett character and how and why does it appear in some wines? The wine character described as "Bretty" comes in various forms. It is the combined result of the creation of a number of compounds by the yeast Brettanomyces bruxellensis, and its close relative, Dekkera bruxulensis. The three most important known aroma active compounds are 1) 4-ethyl phenol (4-ep), which has been variously described as having the aromas of Band-aids®, antiseptic and horse stable 2) 4-ethyl guaiacol (4-eg) which has a rather pleasant aroma of smoked bacon, spice or cloves and 3) isovaleric acid which has an unpleasant smell of sweaty animals, cheese and rancidity. Other characters associated with Brett include wet dog, creosote, burnt beans, rotting vegetation, plastic and (but not exclusively caused by Brett) mouse cage aroma and vinegar.
- I seek this characteristic out--always seems to embarass the sommelier********
- you like a sloppy wineGreedo
- "Waiter, bring us a bottle of Chateau de Wet Dog Band Aid '04"Greedo
- the particular characteristic I describe as "barnyard" or "horse shit"********
- HAHAHAHAHA.Horp
- the third glass of mouse cage aroma gets me hot********
- I seek this characteristic out--always seems to embarass the sommelier