Brettanomyces - Revision history

Matt: added return link, minor spelling corrections

2020-06-08T15:08:49Z

added return link, minor spelling corrections

← Older revision		Revision as of 15:08, 8 June 2020
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			[[Microbiology_and_Biochemistry\|← 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 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, ~~albiet~~ more slowly.<ref name = Yakobson> [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson</ref> 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 ~~exhasted~~ the sugars they would otherwise use for rapid growth.		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.<ref name = Yakobson> [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson</ref> 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 ~~ofen seen as~~ a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>		Brettanomyces is often considered a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>

	Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.		Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.

Nick at 02:56, 29 January 2015

2015-01-29T02:56:19Z

← Older revision		Revision as of 02:56, 29 January 2015
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	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.		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.		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, albiet more slowly.<ref name = Yakobson> [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson</ref> 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 exhasted the sugars they would otherwise use for rapid growth.

	Brettanomyces is ofen seen as a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>		Brettanomyces is ofen seen as a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>

	Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.b		Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.


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	==References==		==References==
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Adam at 01:06, 29 January 2015

2015-01-29T01:06:28Z

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	This page is a stub.		This page is a stub.

			==References==
			<references />

Nick at 23:46, 28 January 2015

2015-01-28T23:46:38Z

← Older revision		Revision as of 23:46, 28 January 2015
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	Brettanomyces is ofen seen as a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>		Brettanomyces is ofen seen as a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 \| Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 \| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>

			Brettanomyces is known as Dekkera in its teleomorph (non asexual) form.b


	This page is a stub.		This page is a stub.

Nick: Created page with "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..."

2015-01-28T10:35:28Z

Created page with "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..."

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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.

Brettanomyces forms oblong cells that are generally more prolate than Saccharomyces.

Brettanomyces is ofen seen as a spoiling agent in wine, though some varieties of wine make use of Brettanomyces in their fermentation.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 | Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 | Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>

This page is a stub.