Brettanomyces

Brettanomyces plate 01

Brettanomyces is a genus of yeast in the family Saccharomycetaceae that is often involved in the production of certain types of beer, wine, and cider. It is known for its distinctive characteristics that can either be sought after in some styles of beverages or considered a spoilage organism in others. The name Brettanomyces comes from the Greek for "British fungus," reflecting its discovery in English ales.

Characteristics

Brettanomyces species are non-spore forming, anaerobic (or microaerophilic), and have a rod-like shape. They are known for their ability to produce acetic acid in aerobic conditions and ethanol in anaerobic conditions, as well as a range of flavor compounds such as phenols and esters. These compounds can impart a variety of flavors and aromas to beverages, including fruity, barnyard, leather, and smoky notes.

Impact on Beverages

Beer

In the brewing industry, Brettanomyces is often associated with certain styles of Belgian beer, such as Lambic, Gueuze, and Flanders red ale, where its presence is essential to the beer's character. It contributes complex, earthy flavors that are highly prized by aficionados. However, in other beer styles, the presence of Brettanomyces is considered a flaw, as it can overpower the intended flavors of the beer.

Wine

In winemaking, Brettanomyces can be a contentious issue. Some winemakers appreciate the complexity and unique character it can bring to red wines, particularly those aged in oak barrels. Others see it as a spoilage yeast that can ruin the wine's intended flavor profile, imparting undesirable characteristics such as a band-aid or barnyard aroma. The perception of Brettanomyces in wine is subjective and varies among consumers and winemakers.

Cider

In cider production, Brettanomyces plays a similar role to that in beer and wine, contributing to the complexity of flavors. Its impact depends on the cider style and the producer's intent. In traditional or craft ciders, the presence of Brettanomyces may be appreciated for the depth it adds, while in more commercial or fruit-forward ciders, it might be considered undesirable.

Detection and Control

Detecting Brettanomyces in beverages can be challenging due to its slow growth rate and the complexity of the flavors it produces. Various methods, including microbiological plating, PCR, and sensory analysis, are used to identify and quantify its presence. Controlling Brettanomyces involves strict hygiene practices in the production facility, careful selection of raw materials, and, in some cases, the use of sulfur dioxide or other antimicrobial agents.

Conclusion

Brettanomyces plays a dual role in the production of alcoholic beverages, acting as both a cherished contributor to flavor complexity and a potential spoilage organism. Its impact is largely dependent on the type of beverage, the specific Brettanomyces strains present, and the intentions and preferences of the producer and consumer. Understanding and managing Brettanomyces is essential for producers seeking to either harness its unique characteristics or prevent its growth.

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