wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

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.

Voices of our members

Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,867 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU