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The largest wine encyclopedia in the world

22.769 Keywords • 48.572 Synonyms • 5.293 Translations • 7.910 Pronunciations • 150.691 Cross-references

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Brettanomyces

A Hefegattung (also Dekkera) with the species nanus, bruxellensis, custersianus, lambicus and naardensis. The species Brettanomyces bruxellensis is a slow-fermenting, highly alcohol-compatible and non-sporulating yeast species which can also ferment special sugars such as Cellubiose and Xylose (wood sugar). It can also multiply without any sugar residues, since ethanol and volatile acids suffice as food. In the metabolism, various ethylphenols are formed, which are to be perceived in the smallest amounts. The species name "bruxellensis" derives from the Belgian capital Brussels. There, the yeast species was found in large numbers in the Senne, which was once known as one of the most polluted rivers in Europe. In addition, the yeast species is there for the production of a special beer called "Lambic" used. This will (as in the past all alcoholic drinks) means spontaneous fermentation generated. Brettanomyces bruxellensis is responsible for the wine defect Mäuseln, as well as from their metabolism resulting substances for the wine error horse sweat responsible. Brettanomyces mushrooms in wine can by means of PNA FISH method be identified.

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