Brettanomyces is a type of yeast that is commonly referred to as "Brett" in the wine industry. While small amounts of Brett can add complexity and desirable flavors to wine, high levels of Brett can be considered a wine fault. Brett is often associated with aromas and flavors of barnyard, earth, and Band-Aid, and can be detected in both red and white wines.

Brett is often found in wineries and can be difficult to control. It can be introduced through the barrels, equipment, and even the grapes themselves. Brett can also survive in residual wine left in tanks, barrels, and hoses, and can re-infect a winery in the future.

Winemakers have a few tools at their disposal to control Brett. The most common method is to use sulfur dioxide (SO2), which inhibits the growth of Brett. However, this can be a delicate balance, as too much SO2 can negatively impact the wine's aroma and flavor. Some winemakers also use sterile filtration or heat treatment to eliminate Brett, but these methods can be expensive and may also impact the wine's sensory qualities.

Further reading on Brettanomyces can be found in "The Oxford Companion to Wine" by Jancis Robinson and Julia Harding, as well as "Wine Faults and Flaws: Understanding, Recognizing, and Remedying Common Wine Faults" by John Hudelson.

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