Bob Ross wrote:"Dekkara"
Robin, informational question -- how do you describe the taint created by the microbe?
It's different from brett, or is it?
I've seen descriptors like "rancid" or "moldy". I'm not sure I've ever tasted this taint.
Bob, frankly, I think this is more a matter for lab analysis than a simple "this tastes like that" how-to list. <I>Dekkera</i>, as I recall, is a <i>form</i> of <i>Brett</i>, and I think there are quite a few cousins in the family. With all possible variables taken into account, these microbes can cause quite a variety of "dirty" characters in wine. Think about how <i>brett</i>, for instance, can produce aromas that range from the byproducts of cows to chickens to horses to leather, and in strength from a distant, pleasant (except for UC Davis types) nuance to an overwhelming stench. Jancis describes <I>Dekkera</I> as "mousy," although I can't say I've been close enough to a mouse to smell one. Personally, I don't normally use <I>Dekkara</I> as a descriptor because I'm not confident in my ability to single it out.