Brettanomyces
← Microbiology and Biochemistry
Brettanomyces is a genus of yeast that is central Lambic, producing many of the chemical compounds responsible for Lambic's distinctive sensory qualities. Several species and many strains of Brettanomyces, or "Brett", are found in Lambic. The name is derived from a misspelling of "Brittanomyces", meaning "British fungus", as it was first identified in several British ales.
Brettanomyces forms oblong cells that are generally more prolate than Saccharomyces, though they are similar in size. Brettanomyces will readily consume the same sugars as Saccharomyces, such as glucose, fructose and sucrose, but unlike Saccharomyces, it will consume higher sugars as well, albeit more slowly.[1] This sequential consumption of sugar may help explain why the slower-growing Brettanomyces only appears in Lambic in significant numbers after several months of fermentation, once the faster-growing Saccharomyces has exhausted the sugars they would otherwise use for rapid growth.
Brettanomyces is often considered a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.[2][3]
Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.
References
- ↑ Brettanomyces Project Dissertation, Chad Michael Yakobson
- ↑ M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco | Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy, 2013
- ↑ K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau | Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae, 2013