Brett is best described as which of the following?

• A. A clean, neutral aroma
• B. A barnyard aroma; a yeast that may be present if equipment not cleaned
• C. A chemical additive
• D. A fresh citrus aroma

Answer: (B)

Brettanomyces is a yeast that, when present in wine, often creates distinctive, rustic aromas described as barnyard, sometimes accompanied by leather or medicinal notes. This makes it a hallmark of a “barnyard” character rather than a clean, neutral scent or a fresh citrus one. It’s not a chemical additive; it’s a living organism that can persist if equipment or barrels aren’t properly cleaned and sanitized, leading to its advent in the wine. While some wild ferments can be desirable in certain styles, Brett is generally considered a fault when it dominates the aroma. Hence, the best description is a barnyard aroma from a yeast that may be present if equipment isn’t cleaned.