Brettanomyces
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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.[1][2]
- ↑ 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