Term describing odours deriving from varietal yeasts carried on grapeskins, moulds etc. Includes both desirable and undesirable characteristics. Examples would be the presence of “brett” – (brettanomeyces) – a strain of yeast that produces “gamey/smokey” odours that are considered to add to the character of the wine when barely detectable. Considered a flaw when presence is pronounced. Another, similar example is the “dekkera” wild yeast strain which gives a “fresh dirt/cement-y” flavour component.
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