Brettanomyces, the spoilage yeast, occurs naturally in warmer vineyards and cellars. Wines lower in acid or higher in pH are vulnerable. Randall Grahm of Bonny Doon Vineyards explains that this is a wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids, but that in small amounts, it can be delicious.
See all of our videos with winemaker Randall Grahm of Bonny Doon Vineyards: http://www.youtube.com/playlist?list=…
Thumbnail Photo credit: Sara Remington
Instagram: https://www.instagram.com/ask_a_winemaker/
Twitter:@askawinemaker www.twitter.com/askawinemaker.
www.askawinemaker.com