TCA vs. brettanomyces

wineoweMember

I'm familiar with TCA and the flavor and smell it imparts, but just recently heard of brettanomyces without any explanation. What does it do to the wine (smell, taste) and is distinguishable from TCA, poor storage, heat damage, oxidation, etc.

1/14/049:12 PM

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irwinMember

This article explains some things.
http://www.makewine.com/makewine/brett.html

Irwin

"Outside of a dog, a book is probably man's best friend; inside of a dog, it's too dark to read."
-Groucho Marx

1/14/049:36 PM

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wineoweMember

Irwin-
Thanks for the link - this helps answer the question.

1/15/043:13 PM

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dirtysouthMember

He isn't referring the the dreaded Brett Null backwash from an aged Magnum is he? I've only heard of this but didn't think it existed.

"If you get confused just listen to the music play!"

1/15/043:23 PM

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