SIGN UP LOG IN

The largest wine encyclopedia in the world

23.054 Keywords • 48.232 Synonyms • 5.303 Translations • 28.360 Pronunciations • 155.041 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Brettanomyces

A yeast genus (also Dekkera) with the species nanus, bruxellensis, custersianus, lambicus and naardensis. The species Brettanomyces bruxellensis is a slow fermenting, highly alcohol-compatible and not spore-forming yeast species, which can also ferment special types of sugar such as cellubiosis and xylose (wood sugar). It can also reproduce without any sugar residues, because ethanol and volatile acids sufficient as food. During the metabolism, various ethylphenols are formed, which can be seen in the smallest amounts. The species name "bruxellensis" is derived from the Belgian capital Brussels. There was a large amount of the yeast in the Senne, which was formerly known as one of the most polluted rivers in Europe. In addition, the type of yeast is used there for the production of a special beer called "Lambic" used. This is (like all alcoholic beverages used to be) spontaneous fermentation generated. Brettanomyces bruxellensis is for the wine bug Mäuseln, as well as substances from their metabolism for the wine error horse sweat responsible. Brettanomyces mushrooms in wine can be made using the PNA FISH method be identified.

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.