http://winefolly.com/tutorial/40-wine-descriptions/
This site (above) provides 40 descriptive terms associated with wine. The two terms that stand out here are "barnyard" and "lees" which are terms used in describing the pungent odo(ur) of wine.

BARNYARD
This means the wine smells like poo. It’s never used anymore describing a wine, unless the wine writer is attempting to dig that wine an early grave.



http://www.winespectator.com/webfeature/show/id/40447
The only thing worse than that first whiff of barnyard smell coming from your glass of wine is the realization that the whole case is contaminated. Brettanomyces, aka brett, can be a winemaker's worst enemy. A yeast species that contaminates wine and corrupts the entire fermentation process, brettanomyces can lead to flavors best described as sweaty horse, manure, Band-Aid and burnt plastic. At lower levels, some find it pleasantly spicy, with cedar and earth undertones. But higher concentrations ruin a wine completely.

My wine has developed a foul taste and odor from Brettanomyces. Is it ...
https://winemakermag.com/524-my-wine-has-developed-a-foul-ta...
There's no way to “erase” the barnyard smell. ... Brettanomyces smell in their wine (particularly in France), many winemakers get around the problem by blending ...

In summary, I am not sure if "barnyard" is the term which best applies to "palo de gallinero" [I see where P. Forgas has described the smell as "poultry"] ["mercato-etanol" in Spanish], but links I've included describe "barnyard" as smelling like poo, and an actual term used in the wine-making industry.


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A Stink Over Barnyard??? | Jon Gwinn Email | 28-Jun-2005 23:09 A ...
www.myspeakerscorner.com/forum/spawn.php?qv=1&fn=1&tid=6284...
Jun 29, 2005 - 30 posts - ‎20 authors
It can also be a sign of sloppy winemaking, where wines are made in an unclean cellar. ... Barnyard, in the sense of "smells like manure," is almost never anything other than brett. ... If you want in, open a 2001 Flor de Pingus.

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http://theweek.com/articles/452606/17-disgusting-description...
17 disgusting descriptions for delicious wines
Barnyard
Even if you've never been in a barnyard, you know what's there: hay and animal poo. This word is used to describe a rustic smell that some Chardonnays and Pinot Noirs can have, and there are people who like it. If that seems odd, remember that there are many soft ripe cheeses that smell like the north end of a southbound Angus bull, and yet many people love them.

http://www.wineanorak.com/glossary/glossary.htm
Brettanomyces
Have you ever had a wine that tasted of a mixture of farmyards, cheesy feet and animal poop? The chances are, this wine was infected by the yeast-like fungus Brettanomyces (often abbreviated to just 'brett'). It is often encountered in red wines from warm regions such as the South of France. In small doses can add complexity, but in higher concentrations is thought to be a fault. Once present in a winery Brettanomyces is quite difficult to remove. See also: feature article on Brettanomyces

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https://vinumvine.files.wordpress.com/2011/08/p-ribereau-gay...
Handbook of Enology, Volume 2
If the wine is heated in the presence of air, there
is a ‘maderization’ effect, with the formation of
aldehydes, acetals and other aromatic compounds,
giving a ‘rancio’ character. These are standard
practices for certain wines, mainly vins de liqueur
(sweet fortified wines), including Madeira, Port
and French vins doux naturels. Heating in these
instances may be very intense, e.g. 60 days at
60◦ C.

Page 253:
Curiously, there are no findings indicating
a direct link between the ‘barnyard’ character of
certain red wines, their ethyl-phenol concentration
and the development of Brettanomyces. For many
years, this microorganism was only held responsible
for extremely rare olfactory defects, such as
‘mousiness’. It was not realized until recently that
contamination by this yeast caused the much more
common problem of the phenolic ‘barnyard’ smell
in wines.

Page 280
One hypothesis suggests that yeasts in the genus
Brettanomyces may play a role in the appearance
of this defect (Ribereau-Gayon ´ et al., 1975;
Heresztyn, 1986a). Although their participation
in ‘mousiness’ has not been totally ruled out,
it is now known that these contaminant yeasts
are mainly responsible for phenol off-odors in
red wines (Section 8.4.5). These off-odors result
from the conversion of cinnamic acids into ethylphenols,
which have an unpleasant odor reminiscent
of horses and barnyards.