What's that smell - is that Brett? Part 2

摘要

THERE HAVE BEEN a number of queries lately to the AWRI regarding Brettanomyces, or 'Brett', in wine, particularly the perception of Brett in different wine styles and at levels close to the sensory threshold. Here are some of those questions - other questions were explored in our January issue. Do all wines have Brett? At one time it was commonly thought that all red wines has Brett, just in different amounts. In the late '90s this was probably the case. At the completion of the AWRI's 10-year BrettSurvey of Cabernet wines, the mean level of 4-EP in Australian Cabernet had dropped by a dramatic 90%, with a mean 4-EP of 107pg/L reported in 2005 vintage, and with 21% of all Cabernet wines measured from the 2006 vintage having 'not detectable' levelsof 4-EP or 4-EG.