Brettanomyces, often referred to as "Brett," imparts a distinctive range of flavors and aromas that are frequently described as savoury, spicy, and sometimes metallic, with a noticeable drying character on the palate. Its aromatic profile can be quite potent, featuring notes commonly associated with animal, medicinal, or phenolic qualities.
Understanding Brettanomyces Flavors and Aromas
While sometimes considered a fault in winemaking due to its strong character, Brettanomyces can contribute complex nuances. The specific taste and smell it imparts can vary significantly depending on the strain of yeast and its concentration within the beverage.
Common Aroma Characteristics
The primary way Brettanomyces announces its presence is through its unique aroma profile. These scents can be quite polarizing, with some finding them intriguing and others perceiving them as off-notes. Common aromatic descriptors include:
- Animalic/Barnyard: Often described as horsey, stable, leathery, or sweaty saddle.
- Spicy: Hints of clove, black pepper, or other pungent spices.
- Savoury: A general umami or meaty quality.
- Medicinal/Phenolic: Notes reminiscent of Germolene, fabric plasters, or other antiseptic/chemical scents.
Palate Sensations
Beyond its aromatic contributions, Brettanomyces also affects the mouthfeel and finish of a beverage. On the palate, it typically provides:
- Drying Character: A sensation of dryness or astringency that can linger.
- Metallic Edge: A distinct metallic taste, particularly on the finish.
Variability of Brettanomyces Notes
It's important to note that the exact manifestation of Brettanomyces characteristics is not uniform. Different strains of Brettanomyces yeast produce varying levels and types of compounds responsible for these flavors and aromas. The concentration of these compounds also plays a crucial role; low levels might add complexity, while high levels can overwhelm other sensory aspects.
To explore more about yeast and its impact on beverages, you can learn more about wine faults and yeast characteristics.
Summary of Brettanomyces Characteristics
For a quick overview, here's a table summarizing the sensory attributes of Brettanomyces:
| Category | Descriptors |
|---|---|
| Aroma | Horsey, Stable, Animal, Savoury, Spicy, Germolene, Fabric Plasters, Phenolic, Medicinal |
| Taste | Drying character, Metallic edge |
In conclusion, Brettanomyces offers a complex sensory experience, combining strong, distinctive aromas with specific palate sensations that define its presence in various beverages.
