Brettanomyces
/'brɛtəˈnɒmɪsiːz/
Brettanomyces, often called 'Brett,' is a type of yeast that can influence the flavor and aroma of wine and other fermented beverages. It produces compounds that can give wine flavors like barnyard, leather, or smoke, which are considered faults in many wine styles but are desired in some beer styles.
Examples
- A wine with a pronounced barnyard aroma might be described as having 'Brett character.'
- Some winemakers in regions like the Rhône Valley and parts of Tuscany accept a certain level of Brettanomyces as part of their regional style.
- In contrast, many New World winemakers strive to eliminate Brettanomyces to achieve a 'clean' wine profile.
Etymology
The term 'Brettanomyces' comes from the Greek words 'brettano,' meaning British, and 'myces,' meaning fungus. It was first identified in 1904 by Niels Hjelte Claussen from English beer.
Usage Notes
In the wine industry, Brettanomyces is often discussed in the context of wine faults. Winemakers monitor and control its presence to prevent undesirable flavors, though in some regions and styles, a small amount is considered part of the traditional character.