What is Brett in Wine: Definition, Impacts, and Management

Introduction

Brettanomyces — commonly called “Brett” — is a wild yeast found in many wineries that can significantly affect the wine’s aromatic and flavor profile. This article will guide you to understand what Brett is, how it develops, its effects, and how it is managed, especially in the context of natural and conventional wines.

What is Brettanomyces?

Brettanomyces is a non-conventional yeast, different from Saccharomyces cerevisiae, which are the primary yeasts responsible for alcoholic fermentation in wine. You can find Brett on surfaces like grape skins, barrels, walls, and winery pipes. It is known for its ability to survive in harsh environments and colonize wine after the main fermentation.

For more scientific details, visit the Wikipedia page on Brettanomyces.

Difference Between Brettanomyces and Saccharomyces Yeasts

Saccharomyces yeasts are responsible for alcoholic fermentation, converting grape sugars into alcohol, carbon dioxide, and a small amount of naturally occurring sulfur dioxide, which helps protect the wine from contamination. These yeasts are the only ones capable of surviving the ethanol produced during fermentation.

Brettanomyces, on the other hand, does not participate in primary fermentation but develops later, often in the absence or with homeopathic use of sulfites or under poor sanitation conditions in the winery. It can produce aromatic compounds that alter the wine’s sensory profile.

Aromas and Impacts of Brett in Wine

The presence of Brett manifests with characteristic aromas such as:

• “Barnyard” or “animal” notes

• Leather, medicinal, smoky, or “chlorine” scents

• Smells of smoke or damp earth

In excessive amounts, these odors are considered defects and can compromise wine quality, masking fresh and fruity notes.

However, in some natural or artisanal wines, a light presence of Brett can add complexity and a unique character.

Management and Prevention of Brett

Controlling Brett requires:

• Thorough cleaning of wineries and equipment

• Homeopathic use of sulfites to preserve the wine

• Monitoring during aging

In conventional wines, control is easier thanks to additives and filtration techniques. In natural wines, interventions are limited, accepting some risk.

To learn more about how natural wine differs from conventional wine and how this affects yeast management, visit our article on natural wine vs conventional wine.

Frequently Asked Questions (FAQ)

Is Brett always a defect?
No, but generally a marked presence is undesirable because it covers fresh and fruity aromas.

How to recognize wine contaminated by Brett?
Barnyard, leather, medicinal, or smoky odors may indicate Brett presence.

Is Brett found only in natural wines?
No, it can appear in any wine if conditions allow, but it is more common in natural wines with homeopathic sulfite use.

Conclusion

Brett is a wild yeast that can be both a defect and a complexity element in wines. Understanding its role and management is essential to fully appreciate the world of wine, especially natural wine.

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