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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.
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