Home > Terms > English, UK (UE) > Brettanomyces (brett)
Brettanomyces (brett)
A spoilage yeast that can cause what are commonly described as barnyard aromas and flavours in a wine. Some people feel that, in small amounts, it can add a pleasant spicy, leathery component or complexity to a wine. Others feel that it is a flaw in any amount. Sensory thresholds and tolerance of brett vary.
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