Which of the following is a wine fault associated with Brettanomyces?

• A. Brett
• B. Cloudiness/haze
• C. Tartrates
• D. Refermentation in bottle

Answer: (A)

Brettanomyces creates a distinct wine fault characterized by off-aromas described as barnyard, medicinal, or animal-like, often referred to simply as the Brett fault. This yeast produces volatile phenols that, in noticeable amounts, overwhelm fruit and freshness, making it the hallmark fault associated with Brettanomyces. The other faults listed come from different causes: cloudiness or haze is usually from particulates or protein instability; tartrates form crystals; refermentation in the bottle results from residual sugar fermenting in the bottle. So the fault tied to Brettanomyces is the one described as Brett, which is why it is the best answer.