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.
