Welch's Grape Juice Taint

[Paul_H_Galli]

Love this stuff!

Opened a bottle of Welch’s and it tasted Bretty.
Is this possible?


TTT

[mike_pobega]

Epicurean Exploits - Food and Recipes

[Paul_H_Galli]

@mike pobega

Epicurean Exploits - Food and Recipes - WineBerserkers

I figured I would likely get a better answer here…

TTT

[Paul_H_Galli]

Come on, NOBODY knows the answer to my question?

TTT

[Kevin_M_L]

Are you sure it wasn’t Caymus?

[Chris_C]

@Kevin M L

Are you sure it wasn’t Caymus?

lol I thought this thread was going to be about Caymus

[Robert.Fleming]

@Paul H Galli

Come on, NOBODY knows the answer to my question?

TTT

Paul -

If you were asking about TCA taint, sure, it can appear in lots of things.

But Bretty aromas? From what I have read about the chemistry, that seems unlikely. Why? Brettanomyces produces its smelly compounds, principally 4-ethyl phenol (4-EP) and 4-ethyl guaiacol (4-EG), from the precursors 4-vinyl phenol and 4-vinyl guaiacol. Those precursors are produced during fermentation by the wine yeast Saccharomyces and some lactic acid bacteria such as Lactobacillis. Absent fermentation, it would seem, there would be no precursors to 4-EP and 4-EG, thus no Bretty smells.

[Paul_H_Galli]

@Robert.Fleming

@Paul H Galli

Come on, NOBODY knows the answer to my question?

TTT

Paul -

If you were asking about TCA taint, sure, it can appear in lots of things.

But Bretty aromas? From what I have read about the chemistry, that seems unlikely. Why? Brettanomyces produces its smelly compounds, principally 4-ethyl phenol (4-EP) and 4-ethyl guaiacol (4-EG), from the precursors 4-vinyl phenol and 4-vinyl guaiacol. Those precursors are produced during fermentation by the wine yeast Saccharomyces and some lactic acid bacteria such as Lactobacillis. Absent fermentation, it would seem, there would be no precursors to 4-EP and 4-EG, thus no Bretty smells.

Thanks Bob!
Though there was some TCA Taint present, my stronger impression was Brett (mostly in the taste).

TTT