BRETTANOMYCES BRUXELLENSIS Meaning and
Definition
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Brettanomyces bruxellensis is a species of yeast commonly found in the brewing and winemaking industries. It belongs to the Saccharomyces cerevisiae family of yeasts and is often referred to as "Brett" or "Brettanomyces" for short. This yeast species is known for its ability to ferment sugars and produce a variety of aromatic compounds that can significantly impact the flavor and aroma profile of fermented beverages.
Brettanomyces bruxellensis is characterized by its unique metabolic pathways, which differ from other yeast species commonly used in fermentation processes. It has the ability to break down more complex sugars such as dextrins, resulting in the production of distinctive flavor compounds such as phenols, esters, and volatile fatty acids. These compounds can impart desirable flavors, including fruity, spicy, and earthy notes, to fermented beverages such as beer and wine.
However, Brettanomyces bruxellensis is also known for its potential to cause off-flavors when present in high quantities or if fermentation conditions are not properly controlled. It can produce compounds such as 4-ethylphenol and 4-ethylguaiacol, which are responsible for undesirable aromas often described as "barnyard," "band-aid," or "medicinal." Controlling the presence and influence of Brettanomyces bruxellensis in fermentation is essential to ensure the desired flavor profile of the final product.
Overall, Brettanomyces bruxellensis is a yeast species that can greatly impact the sensory characteristics of fermented beverages, both positively and negatively, making it a critical factor to consider in the brewing and winemaking industries.
Etymology of BRETTANOMYCES BRUXELLENSIS
The word "brettanomyces" has its roots in Greek and Latin. "Brettan" comes from the Greek word "βρώτος" (vrótos), which means "to eat" or "nourish", and "myces" is derived from the Greek word "μύκης" (mýkēs), meaning "fungus" or "mold".
The "bruxellensis" part of the name specifically refers to the city of Brussels in Belgium. It is added to indicate that this strain of Brettanomyces yeast was originally isolated from beers in Brussels.
Therefore, the etymology of "brettanomyces bruxellensis" can be understood as "nourishing fungus from Brussels".
