In the wine industry, "B. bruxellensis" is generally considered a spoilage yeast and it and other members of the genus are often referred to as "Brettanomyces" ("brett"). Its metabolic products can impart "sweaty saddle leather", "barnyard", "burnt plastic" or "band-aid" aromas to wine. Some winemakers in France, and occasionally elsewhere, consider it a desirable addition to wine, e.g., in Château de Beaucastel, but New World vintners generally consider it a defect. Some authorities consider "brett" to be responsible for 90% of the spoilage problems in premium red wines.