Brettanomyces bruxellensis

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Brettanomyces bruxellensis

Brettanomyces bruxellensis is one of the yeasts ( unicellular fungi ). It was in 1904 by N. Hjelte Claussen, an employee of the Carlsberg brewery, discovered in the search for bad tastes in British ale. B. bruxellensis is including in the Senne valley near Brussels in Belgium at home - hence the name of the yeast. This yeast lives on the bowl of fruit.

Occurrence

Brettanomyces bruxellensis occurs worldwide.

Morphology

Very variable cell shape. Macroscopically visible colonies look whitish and, depending on age and size a dome-shaped aspect.

Beer production

Brettanomyces bruxellensis plays together with Brettanomyces Lambicus a crucial role in the fermentation process, especially Belgian lambic beers, but also the Berliner Weisse. Here it contributes to the formation of the desired taste.

Wine production

In the wine production are the flavor components caused by Brettanomyces yeasts, usually undesirable, and then as a wine fault ( Board Fehlton ) are referred to. In addition to hygienic measures for the prevention of polyvinylpyrrolidone is used to reduce the error. Also blending with a faultless wine is possible.

Biochemistry

The metabolic products of 4- ethylphenol ( leathery ), 4- Ethylguajacol ( reminiscent of cloves ) and 4- ethylcatechol ( medical ) determine the taste significantly.