Log In / Join Now

Magazine Archives: June 15, 2014

A Guide to a Rogue Winemaking Yeast

Kasey Carpenter
Issue: June 15, 2014

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.

For the full article, check out the new issue of Wine Spectator, on newsstands May 20, 2014.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.