Posted by Andrew Yandell on

commonly referred to as 'brett,' this little bacteria can produce aromas as varied as truffle, smoked meat, charcuterie, cured leather, barnyard, horse sweat, band-aid, and mouse cage. In high concentrations it can make wine undrinkable, but can make for beautiful nuance in balanced doses, especially in well-structured wines like Barolo or Priorat.

Brettanomyces only proliferates after fermentation by feeding on leftover nutrients.  The best way to manage brettanomyces is a clean, complete fermentation that doesn’t leave them any food; lower pH, sulfites, and structure don’t hurt either.

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