VASCM: Wine Flavor 101B: Brettanomyces

[Ed Muns]

Last Friday's Wine Flavor seminar at UC Davis was excellent.  It was shown
through presentations and tastings how the Brett yeast differs from
Saccharomyces and exhibits different aroma characteristics depending on the
wine itself.  While most people agree that most aromas resulting from Brett
are wine defects, there were a number of commercial wines shown that had
elevated Brett presence yet worked well with the specific wine in a positive
way.  The newly-developed Brettanomyces Aroma Wheel was introduced,
organizing the array of negative and positive aroma attributes with
suggested descriptors to help standardize communication.

The tentative schedule for future seminars in the Wine Flavor series:

15 Feb: Phenolics and Tannins
14 Mar: RAVE (Recent Advances in Viticulture and Enology)
18 Apr: Oxygen in Wine
9 May: Mouthfeel in Red and White Wines (including a new Mouthfeel Wheel)
7 Jun: Fining and Filtration

While many of these topics appear to be centered on wine-making, there is
also content relating to the effect of viticulture  throughout.

Regards,
Ed
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Ed Muns
Muns Vineyard