also known as ‘brett’
A type of yeast that produces compounds which can alter significantly the aroma and palate of a wine. It is generally regarded as a fault, although at very low levels some winemakers (particularly in Europe) consider these as a positive, adding to a wine’s complexity. If you’re smelling antiseptic, Band-Aid, or rancid notes then it’s likely that brett is the culprit. In addition, the palate may be stripped of fruit and taste metallic. In eliminating brett, hygiene is key – and sulphur dioxide (SO2) is widely used throughout the winemaking process to ensure that any kind of microbial spoilage (including brett) is minimised.
