Scatophagous feed on feces of other species, not theirs, thank God 
In the world of wine, in addition to pedovinophiles who prefer immature wine, adolescent or barely born who love the smell of youth, flowers, fresh fruits and fresh flesh in wine, there are probably cases in necrovinophiles interest in aromas so called animal (sick horse) rot, old mop of poop whose origin is known - Brettanomyces: digression in vinification from ancient origin, such as volatile (vinegar smell).
Some wine connoisseurs are scatovinophiles because in that time, some fine wines from Bordeaux, Chateauneuf du Pape, Burgundy, had pronounced caracteristics, recognized and appreciated because or thanks to this deviation. Today few nostalgic enthusiasts still appreciate these aromas when they are not too strong nor vulgar, and others are like hounds in search of "brett", obsessed by these putrid aromas - like Guy Bedos and Sophie Daumier would say!
With a bit of attention in mundane or professional tastings, you could rub shoulders both antagonist species.
I must confess, I am not too obsessed with the smells of brett which, often, gives flavors of ripe black truffle to some old wines and I would say that, as always, the dose makes the poison ...
Certainly in our vinification cellars today, everyone is informed and fighting to produce the purest and clearest wines. Some may regret those bretts which could give wine the same flavors as camembert or cheese made with unpasteurized milk rather than those made with pasteurized milk...
Some enologists, some property managers have even built their reputation on these bretts so unwanted today. Lets not forget that some Belgian beers such as Gueuze Lambic, have some of these characteristics, made on purpose with those damn Brettanomyces Bruxellensis. In any case, nothing comparable with those fans who still accept wine affected by these molecules of tetrachloroanisole (TCA), pentachloroanisole, trichloroanisole that give wines that dreaded taste of cork and that Muriel and I cannot stand, even in small dose!
In the world of wine, in addition to pedovinophiles who prefer immature wine, adolescent or barely born who love the smell of youth, flowers, fresh fruits and fresh flesh in wine, there are probably cases in necrovinophiles interest in aromas so called animal (sick horse) rot, old mop of poop whose origin is known - Brettanomyces: digression in vinification from ancient origin, such as volatile (vinegar smell).Some wine connoisseurs are scatovinophiles because in that time, some fine wines from Bordeaux, Chateauneuf du Pape, Burgundy, had pronounced caracteristics, recognized and appreciated because or thanks to this deviation. Today few nostalgic enthusiasts still appreciate these aromas when they are not too strong nor vulgar, and others are like hounds in search of "brett", obsessed by these putrid aromas - like Guy Bedos and Sophie Daumier would say!
With a bit of attention in mundane or professional tastings, you could rub shoulders both antagonist species.
I must confess, I am not too obsessed with the smells of brett which, often, gives flavors of ripe black truffle to some old wines and I would say that, as always, the dose makes the poison ...
Certainly in our vinification cellars today, everyone is informed and fighting to produce the purest and clearest wines. Some may regret those bretts which could give wine the same flavors as camembert or cheese made with unpasteurized milk rather than those made with pasteurized milk...
Some enologists, some property managers have even built their reputation on these bretts so unwanted today. Lets not forget that some Belgian beers such as Gueuze Lambic, have some of these characteristics, made on purpose with those damn Brettanomyces Bruxellensis. In any case, nothing comparable with those fans who still accept wine affected by these molecules of tetrachloroanisole (TCA), pentachloroanisole, trichloroanisole that give wines that dreaded taste of cork and that Muriel and I cannot stand, even in small dose!
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