Glossary
Brettanomyces
/bret-an-oh-MY-seez/
A spoilage yeast producing barnyard and medicinal aromas.
Full Definition
Brettanomyces is a genus of yeast that produces 4-ethylphenol and 4-ethylguaiacol, compounds smelling of barnyard, horse sweat, Band-Aid, and smoke. It ferments residual sugars in finished wine and lives in wood barrels. Controversial: some regions traditionally accept low levels as terroir character; modern winemaking typically strives for brett-free wines.
Related Terms
See Also
Reference
More terms starting with B
Balance
Harmony between wine components: fruit, acid, tannin, alcohol.
Barrel
Wooden container used for fermenting and aging wine.
Barrique
A 225-liter oak barrel, the Bordeaux standard.
Batonnage
Stirring wine on its lees to add texture and complexity.
Biodynamic
Holistic farming approach following Rudolf Steiner's principles.
Bite
A sharp, acidic sensation in wine.