Breakthrough in the battle against Brett
24 Nov 2011 by Julia Harding MW
See Peter Godden's response in More on the battle against Brett . Researchers at the AWRI (Australian Wine Research Institute) in Adelaide have achieved a major breakthrough in their decade-long fight against the spoilage yeast Brettanomyces , commonly known as Brett, that in very small amounts can give a wine an earthy, meaty or spicy flavour - increased complexity some would say - but at higher levels leads to aromas described as medicinal or reminiscent of stables, sticking plaster and worse, as well as giving a hard, metallic taste on the palate. Consumer trials in Australia found that the majority of consumers did not like...

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