Wet dog, barnyard, cedar, smoked meat—according to new findings by the enology department at the University of California, Davis, all those aromas in wine have one thing in common: They can come from yeasts in the genus brettanomyces. Linda Bisson, professor of yeast microbiology and functional genetics, and her colleague Lucy Joseph released a brett aroma wheel in January, based on their study of a collection of 83 strains of brettanomyces. They identified strains of brett yeast as contributing positive and negative aromas. Wine Spectator's Kasey Carpenter reports.
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