Brett Character
Brett character refers to a specific taste and smell in wine caused by a type of yeast called Brettanomyces. While sometimes this can add complexity to wine when controlled, it's often considered a flaw if too strong. Think of it as a spice - a little can enhance the wine, but too much can overpower it. Wine professionals might describe these flavors as "barnyard," "leather," or "smoky." Understanding Brett character is important in winemaking because it affects wine quality and consumer acceptance. Similar terms used in the industry include "Brett taint" or "Brett presence."
Examples in Resumes
Developed protocols to monitor and control Brett Character levels during fermentation
Trained cellar staff in identifying and managing Brett presence in wine production
Implemented quality control measures to prevent Brett Character contamination in premium wines
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How would you develop a Brett management strategy for a large winery?
Expected Answer: A senior winemaker should discuss comprehensive monitoring programs, preventive measures, staff training, and quality control procedures. They should also mention how to balance Brett character in wines where a small amount might be desirable.
Q: What methods would you implement to identify Brett issues early in production?
Expected Answer: Should explain various testing methods, sensory evaluation procedures, and quality control checkpoints throughout the winemaking process, including both laboratory and practical approaches.
Mid Level Questions
Q: How do you distinguish between different levels of Brett character in wine?
Expected Answer: Should be able to describe the sensory evaluation process, common Brett indicators in wine, and explain when levels might be acceptable versus problematic.
Q: What cleaning and sanitation procedures would you implement to control Brett?
Expected Answer: Should discuss specific cleaning protocols, sanitation products effective against Brett, and monitoring procedures to ensure cleanliness.
Junior Level Questions
Q: What are the basic indicators of Brett character in wine?
Expected Answer: Should be able to describe basic aromas and flavors associated with Brett, and understand when to alert senior staff about potential issues.
Q: What basic cleaning procedures help prevent Brett contamination?
Expected Answer: Should know standard cleaning protocols, basic sanitation practices, and understand the importance of maintaining clean equipment.
Experience Level Indicators
Junior (0-2 years)
- Basic wine tasting and evaluation
- Understanding of basic sanitation practices
- Familiarity with wine production processes
- Basic laboratory testing procedures
Mid (2-5 years)
- Brett character identification and monitoring
- Implementation of sanitation protocols
- Quality control procedures
- Wine production management
Senior (5+ years)
- Advanced Brett management strategies
- Winery-wide quality control systems
- Staff training and development
- Production process optimization
Red Flags to Watch For
- No knowledge of basic wine tasting or evaluation
- Lack of understanding about sanitation importance
- No experience with quality control procedures
- Unable to explain basic winemaking processes
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