Breaking the Mold

Some vintners call Brettanomyces an ally, some an enemy—but none dispute its presence
Daniel Sogg
Issue: March 31, 2006

Good wine is as much about what stays out as it is what goes in. Vineyards and wineries harbor myriad microbial threats that can flourish in grape must and fermented wine. One of the more prevalent of those microbes is the yeast species Brettanomyces bruxellensis, better known simply as brett.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2006.

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