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Confusing brett with reduction and obfuscation
Lisa, NYC: The recent discussion on brett prompted me to share some thoughts and research of Sam Harrop MW on this topic. (Sam wrote his MW dissertation on the incidence and control of brett in Syrah wines, and presented a talk on this subject in January.) His research illustrated a number of fascinating points, some of which I note here: 1. Winemakers are in denial about brett because they know it is so difficult to control; for example, even if the wine has no residual sugar, the sugars in a barrel are a sufficient substrate to allow explosive brett growth. 2. There is considerable confusion even among experienced,...
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