Brettanomyces | More risk in a hot harvest. More risk with hail-affected grapes. More risk with stuck fermentations (more likely in hot harvests…). No difference in Brett risk between wild or inoculated ferments.

Bibliography

Jamie Goode (Dr), The Science of Wine (University of California Press in association with Mitchell Beazley, 2nd edition, 2014), p150-157.

Oxford Companion to Wine 4th edition ed. Jancis Robinson MW and Julia Harding MW (Oxford University Press, 2015).