Wine Basics

Wine is made from the fermentation of grape juice. The sugar in the juice is converted to alcohol by yeasts. There are many different types of yeasts involved in the fermentation process, the most important ones are the Saccharomyces and the Brettanomyces.

Saccharomyces produces chemicals known as esters, which are responsible for the fruity characteristics of a wine.

Brettanomyces produces chemicals known as volatile phenols. These phenols are responible for the flavour and aroma in wine which are described as - leather, animal ( mousy, horsy ), strong spice, BBQ, smokey, wet burnt wood...

One may be inclined to consider "sack" as the good guys and "brett" the badies. However, small quantities of the volatile fatty acids are considered acceptable and even desirable in many wines. We have been conditioned to appreciate the 'leathery' or 'clove-like' aroma of many bordeaux. A friend of mine considers any wine which doesn't smell like his old running shoes too simple and plain.