BRETTANOMYCES Meaning and
Definition
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Brettanomyces is a genus of yeast that is commonly found in the fermentation process of alcoholic beverages, particularly beer and wine. It is also known by the more colloquial term "Brett." The name "Brettanomyces" is derived from the Greek words "brettanos," meaning British, and "myces," meaning fungus.
Brettanomyces yeast belongs to the family Saccharomycetaceae and is characterized by its ability to metabolize various fermentable sugars, producing byproducts that can affect the flavor, aroma, and overall character of the final product. While it may contribute some desirable sensory attributes, such as complexity and funkiness, excessive presence or activity of Brettanomyces can result in off-flavors and off-aromas, commonly described as "barnyard," "horse blanket," or "band-aid."
The growth of Brettanomyces can lead to spoilage in wine regions where it is undesired, causing significant economic losses. However, in certain beer styles, such as Belgian lambics, gueuze, and some farmhouse ales, the presence of Brettanomyces is intentionally encouraged to achieve specific flavor profiles.
In recent years, there has been an increased interest in harnessing the unique characteristics of Brettanomyces, leading to the emergence of "Brett beers" that intentionally incorporate this yeast strain during fermentation. These beers often exhibit complex flavors that can evolve and change over time.
Overall, the presence and influence of Brettanomyces in fermentation can significantly impact the sensory properties of alcoholic beverages, making it a topic of interest and concern for brewers, winemakers, and connoisseurs alike.
Etymology of BRETTANOMYCES
The word "brettanomyces" is derived from two components: "bretta" and "myces".
The term "bretta" is derived from the Latin word "Brettanii", which refers to the ancient Celtic inhabitants of Britain. It is believed that brettanomyces yeasts were first identified and isolated in British beers, which is why they adopted this name.
The second component, "myces", is derived from the Greek word "mykēs", meaning "fungus". This term is often used in biological context to refer to various types of fungi, including yeasts.
Therefore, "brettanomyces" essentially means "British fungus" or "British yeast", reflecting the historical association of these yeasts with British beer production.
