Brettanomyces

A yeast genus (also Dekkera) with the species nanus, bruxellensis, custersianus, lambicus and naardensis. The species bruxellensis is a slow-fermenting, highly alcohol-tolerant and non-spore-forming yeast species that can also ferment special types of sugar such as cellobiose and xylose (wood sugar). It can even reproduce without any sugar residues, as ethanol (pure alcohol) and volatile acids are sufficient food. During metabolism, various ethyl phenols are formed, which can be perceived as tasty in even the smallest quantities. The species name "bruxellensis" is derived from the Belgian capital Brussels (French: Bruxelles). There, the yeast species was found in large quantities in the Senne, which used to be known as one of the most polluted rivers in Europe.

Bretaanomyces - Kultur und Bierflaschen

Dekkera bruxellensis, together with Brettanomyces lambicus, plays an important role in the fermentation process of Belgian "lambic beers" but also of "Berliner Weisse" and contribute to the formation of the flavour expressly desired there. Bruxellensis is responsible for the wine defect mousse, as well as for the wine defect horse sweat with the trivial synonym "Brett". When slightly expressed, this is quite desirable for certain consumers. In this regard, there is the positive term Stinkerl (or "a little Brett is nice"). Brettanomyces fungi in wine can be identified using the PNA-FISH method. Natural Wines often show such a note due to the production method.

Peel: By Bojan Žunar - Own work, CC BY-SA 4.0, Link

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Brettanomyces

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