Brettanomyces: Science & Context

RE: Brettanomyces: Science & Context

Aaron Wood-Snyderman — Sat, 12 Oct 2019 19:49:26 GMT

"In fact, I opened a bottle of 1982 Château Bourgneuf when I was watching the Super Bowl and it had heavy Brett, so much that I couldn’t drink it."

The best glass of wine is the one that you like, but may i humbly suggest pairing a nice crisp beer with your Super Bowl viewership?

RE: Brettanomyces: Science & Context

Jan Taborsky — Thu, 25 Oct 2018 21:27:16 GMT

Any experience with no brett inside? http://winequip.com.au/products/yeast-chemicals-tannis/lallemand-siy/no-brett-inside/

RE: Brettanomyces: Science & Context

Rajiv Ayyangar — Tue, 17 Apr 2018 05:47:45 GMT

Awesome article! I especially appreciated two points:

1) The precursors of 4-EG and 4-EP are more common in reds than in whites.
Around 2009 I was at a Musar tasting at Hearth, with Serge and Paul Grieco. Someone asked about why Brett tended not to present in the white wines, and no one really had a helpful answer - Paul suggested lower pH (which is probably part true). Since then, I've tasted a few whites with overt Brett - so it does exist, just rarely.

2) The typical ratio of 4-EG and 4-EP is on the same order of magnitude as the ratio of their sensory thresholds.
This explains why there is so much sensory variation in how Brett presents!

One followup question:
You mention "Bordeaux eventually cleaned up its act (mostly)" but at a recent MW tasting of the 2013 vintage, I noted overt Brett in 16 of 38 classified growths. Undoubtedly many of the others had below-threshold Brett. I know [mention:daba9949e1cb449eba541773a04d4fbe:e9ed411860ed4f2ba0265705b8793d05] has half-joked that Bordeaux is defined by the combination of Brett and new oak - well... isn't it?

RE: Brettanomyces: Science & Context

Ole Thompson — Tue, 17 Apr 2018 00:04:10 GMT

From my own experience cellaring wine, I was under the impression that Brett, like VA sometimes greatly increases over time. I remember one Northern Rhone Syrah that I bought five cases of and had a pleasant leathery Brett note that after 4 years in the cellar was like drinking bandaids and I had to write off as a loss. Now I have to wonder if I didn't store that wine at a cool enough temperature or it wasn't sulfered heavily enough.

RE: Brettanomyces: Science & Context

Ole Thompson — Mon, 16 Apr 2018 23:53:51 GMT

Another great article Kelli.

RE: Brettanomyces: Science & Context

Fernando Beteta — Fri, 13 Apr 2018 14:52:05 GMT

This is amazing. Very well written and researched. I like all the opinions and points of view. I certainly have a new take on Brett and ways to relate to wines with it from now on. Thank you for sharing this!

RE: Brettanomyces: Science & Context

Derrick Kelley — Sat, 31 Mar 2018 21:44:53 GMT

Super fascinating article, thank you Kelli!

I'd love for someone who knows more about beer to chime in. Are the aromatic compounds that are created in beer the same 4-EP and 4-EG that develop in wine? And how is it that Brett inoculation seems like a much easier thing to manage for breweries and wineries struggle to develop a way to manage or dose with a selected Brett strain?

RE: Brettanomyces: Science & Context

Garrin Hajeian — Fri, 30 Mar 2018 20:50:26 GMT

Articles like this are part of what makes my yearly guildsomm subscription worth it!

RE: Brettanomyces: Science & Context

Robert Stelmachuk — Fri, 30 Mar 2018 18:56:06 GMT

This is an impressive tool! Thank you.

RE: Brettanomyces: Science & Context

Ronald Plunkett — Fri, 30 Mar 2018 18:43:04 GMT

Awesome Article! You Made Learning About Brett Fun!

RE: Brettanomyces: Science & Context

Stevie Stacionis — Fri, 30 Mar 2018 16:13:14 GMT

Well done!! Loved the synthesis of information and your ability to distill tough scientific concepts into a really digestible yet still smart read! Also, nice doses of humor—because you’re typically the least funny person I know ;)

RE: Brettanomyces: Science & Context

Bob Lipinski — Fri, 30 Mar 2018 13:16:29 GMT

Excellent... thank you!

RE: Brettanomyces: Science & Context

Jhea Fulgaro — Fri, 30 Mar 2018 04:20:56 GMT

Excellent article. Thank you!

RE: Brettanomyces: Science & Context

Michelle Rodriguez — Fri, 30 Mar 2018 01:27:32 GMT

Love your publications!!