The Wine Thread

[rizzle]

Whoa...check out what I want to subject myself to.

The Aroma and Flavour of Brett Character

But what is Brett character and how and why does it appear in some wines? The wine character described as "Bretty" comes in various forms. It is the combined result of the creation of a number of compounds by the yeast Brettanomyces bruxellensis, and its close relative, Dekkera bruxulensis. The three most important known aroma active compounds are 1) 4-ethyl phenol (4-ep), which has been variously described as having the aromas of Band-aids®, antiseptic and horse stable 2) 4-ethyl guaiacol (4-eg) which has a rather pleasant aroma of smoked bacon, spice or cloves and 3) isovaleric acid which has an unpleasant smell of sweaty animals, cheese and rancidity. Other characters associated with Brett include wet dog, creosote, burnt beans, rotting vegetation, plastic and (but not exclusively caused by Brett) mouse cage aroma and vinegar

http://www.aromadictionary.com/artic...s_article.html

That just sounds nasty.

[landhoney]

Originally Posted by rizzle

Whoa...check out what I want to subject myself to.



http://www.aromadictionary.com/artic...s_article.html

That just sounds nasty.

It's not all bad though, again at least in beer, the current 9th highest rated beer in the world on beeradvocate uses Brett to achieve a unique flavor profile.