Understanding Brettanomyces in winemaking with professor Clark Smith
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Understanding Brettanomyces in winemaking with professor Clark Smith
Brettanomyces, also known as Brett, is a yeast that imparts plastic or animal aromas, such as sticking plasters, smoke, leather, or sweaty horses, to wine. To put it differently, Brettanomyces could cause spoilage in wines via the production of volatile phenol compounds. At first glance, these characters may seem unpleasant. However, many wine ...
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