What characterizes the odor associated with Brettanomyces in wine?

The odor associated with Brettanomyces, often referred to simply as "Brett," is primarily characterized by its distinctive and pungent horsey or barnyard aroma. This yeast is commonly found in wine, particularly in red wines, and can contribute complex characters; however, its presence is often considered a flaw, especially when it overwhelms the wine's inherent qualities. The horsey note implies a musty, animal-like scent that is frequently described in tasting evaluations.

While other aromas, such as wet cardboard, gym socks, and earthy tones can represent various wine faults and contributions from other microorganisms or factors, they do not specifically encapsulate the Brettanomyces profile. For example, wet cardboard is more commonly associated with cork taint (trichloroanisole), gym socks might suggest other specific microbial spoilage, and earthy notes can emerge from terroir or certain winemaking processes but do not specifically relate to Brett. The horsey aroma remains the most recognizable and characteristic descriptor associated with this particular yeast's influence in wine.