The Wine Thread

[TheRiddick]

Originally Posted by SeanGAR

Different Brett clones have different aroma characteristics, so Brett can't be regarded as a single entity (same as Sacc. cere., different clones express different levels of enzymes involved in flavor production).

To get Brett character in beer, you need to leave the beer to ferment many months to years, even if you innoculate. A Lambic we made (added 2 Brett clones) that had zero Brett character after 6 months had the defined character after 12. If you're making beer on a regular homebrew schedule (make-drink within a couple of months), the chance of getting Brett character accidentally is close to zero.

Oh, and I don't link the horse poo smell of a good Cuban with Brett ... they seem quite different aroma characteristics to me.

There are just 2 strains, basically, when it comes to wine, arrive with the grapes off the vineyard (they are basically the "bad" yeasts).

[SeanGAR]

Originally Posted by TheRiddick

There are just 2 strains, basically, when it comes to wine, arrive with the grapes off the vineyard (they are basically the "bad" yeasts).

Recent work on clonal variation and Brett flavors came from Vigentini et al FEMS yeast research 2008 & Renouf et al IJWR 2009.

From the second reference, "However, different B. bruxellensis strains exhibit varying characteristics, particularly their capacity to produce volatile phenols. This implies that certain strains are more prejudicial than others.".