If wine has acquired a strong barnyard smell, beyond what would be acceptable, the culprit is indigenous Brettanomyces yeast. Brett, as it is commonly known, can also impart medicinal, sweaty, “Band-Aid” and rancid aromas to wine, and is very difficult to eradicate.
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Possible Causes
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Corrective Actions, if any
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Brettanomyces yeast infection
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- In wine: Sulfite and stabilize filter
- In barrel: Discard barrel if odor is strong
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Your only recourse to eliminate or reduce Brett in finished wine is by stabilizing filtration, or by blending with another wine if the smell is faint.
If a strong Brett odor has developed in an oak barrel, your only option is to discard the barrel. It is nearly impossible to eradicate Brett from barrels.
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