Brettanomyces

Brettanomyces is a type of yeast that produces acetic acid and can contaminate wine through fruit flies and wine barrels with Brettanomyces in them.

Some winemakers think small amounts of Brettanomyces is good to add complexity to red wines, however it is never certain how much influence Brettanomyces may impart on the wine and thus is usually seen as bad. Though hard to eliminate, sulfur dioxide can sometimes curb Brettanomyces’ influence on the wine.

tags: bacteria ·