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Recent Developments in Brett Management and Monitoring

May 2004 Issue of Wine Business Monthly
Yeasts of the Brettanomyces/Dekkera genus can act as spoilage yeasts to create off-odors in wine, commonly described as wet animal, horse sweat, barnyard, burnt plastic, medicinal, Band-aid, mousy, metallic, etc. Brett management is a source of ongoing debate among winemakers who must balance the risks of potential contamination producing negative sensory impacts versus the potential merits of Brett at controlled levels that may add complexity and stylistic character to certain wines. Invent...
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