Top wine faults and what to look for

Brettanomyces

The presence of Brettanomyces can give off a distinctly farmy note - as can some aged Burgundy

The presence of Brettanomyces can give off a distinctly farmy note – as can some aged Burgundy

How: Brettanomyces is a slow-growing yeast which proliferates under warm cellaring conditions, low sulfur dioxide levels coupled with high wine pH and old oak.

What to look for: A smell of barnyard or Band-Aids (plasters) rotten meat, sewer gas and burnt beans.

 

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