Designed for winemakers to learn more about Brettonomyces including identifying, handling, and treating. This is a 25+ minute in-depth video that will help anyone understand what Brett is (and is not), identifying characteristics, microbiology of brettonomyces, regional differences (including why Brett is different in Burgundy vs. Bordeaux), filtration applications, and more.
About the instructor: Clark Smith is one of California’s most widely respected winemakers. He has built many successful brands, consults on five continents, judges at several competitions and teaches at six universities. Smith has made wine for 61 vintages (including 14 in the Southern Hemisphere). Wine Business Monthly named him 2016 Innovator of the Year and listed him among the 48 Most Influential People in Wine in 2018. His revolutionary book, Postmodern Winemaking, was Wine & Spirits Magazine’s 2013 Book of the Year.
Course Includes
- 1 Lesson
