Winemaking: New Thinking in the Brett Debate

As much as it’s reviled, Brettanomyces still has its supporters in those who think a little bit of barnyard or wet dog imparts a distinct identity to their wines. The clean, modern winemaking practices of the sort espoused by the University of California, Davis, have put Brett squarely in the menace category. Dr. Linda Bisson, who studies the metabolic pathways of yeast at UC Davis, however, likened Brett to a color in an artist’s palette. Granted, it might be a color similar to a brash, fluorescent green that is best used sparingly, she told Wines & Vines. Bisson and UC Davis Viticulture & Enology Department staff member Lucy Joseph released a Brett aroma wheel around the start of the year. The wheel is the result of a study the two performed on a collection of 83 Brett strains, of which 17 were identified as positive and five as negative by a sensory panel.

Read more at: http://www.winesandvines.com/
Copyright © Wines & Vines

As much as it’s reviled, Brettanomyces still has its supporters in those who think a little bit of barnyard or wet dog imparts a distinct identity to their wines.

 

The clean, modern winemaking practices of the sort espoused by the University of California, Davis, have put Brett squarely in the menace category. Dr. Linda Bisson, who studies the metabolic pathways of yeast at UC Davis, however, likened Brett to a color in an artist’s palette. Granted, it might be a color similar to a brash, fluorescent green that is best used sparingly, she told Wines & Vines. Bisson and UC Davis Viticulture & Enology Department staff member Lucy Joseph released a Brett aroma wheel around the start of the year. The wheel is the result of a study the two performed on a collection of 83 Brett strains, of which 17 were identified as positive and five as negative by a sensory panel.

As much as it’s reviled, Brettanomyces still has its supporters in those who think a little bit of barnyard or wet dog imparts a distinct identity to their wines. The clean, modern winemaking practices of the sort espoused by the University of California, Davis, have put Brett squarely in the menace category. Dr. Linda Bisson, who studies the metabolic pathways of yeast at UC Davis, however, likened Brett to a color in an artist’s palette. Granted, it might be a color similar to a brash, fluorescent green that is best used sparingly, she told Wines & Vines. Bisson and UC Davis Viticulture & Enology Department staff member Lucy Joseph released a Brett aroma wheel around the start of the year. The wheel is the result of a study the two performed on a collection of 83 Brett strains, of which 17 were identified as positive and five as negative by a sensory panel.

Read more at: http://www.winesandvines.com/
Copyright © Wines & Vines