Statements (57)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:yeast
|
| gptkbp:can_be_found_in |
barrel-aged beers
|
| gptkbp:can_cause |
off-flavors
|
| gptkbp:can_create |
acetic acid
ethyl acetate volatile acidity |
| gptkbp:enhances |
complexity of flavor
|
| https://www.w3.org/2000/01/rdf-schema#label |
Brettanomyces
|
| gptkbp:is_a |
spoilage yeast
|
| gptkbp:is_associated_with |
spontaneous fermentation
|
| gptkbp:is_characterized_by |
low fermentation temperature
|
| gptkbp:is_considered |
a desirable yeast in certain styles
a hallmark of certain beer styles a key player in sour beer production a traditional yeast in some regions a wild yeast |
| gptkbp:is_found_in |
barrel rooms
Belgian ales Flanders red ales lambics |
| gptkbp:is_known_for |
funky aromas
its role in terroir expression its unpredictable fermentation behavior |
| gptkbp:is_known_to |
alter the aroma profile
contribute to mouthfeel |
| gptkbp:is_noted_for |
its ability to produce esters
its ability to produce phenols |
| gptkbp:is_often_accompanied_by |
gptkb:yeast
|
| gptkbp:is_often_cultured_from |
wild yeast strains
|
| gptkbp:is_often_described_as |
spicy
earthy funky barnyard-like |
| gptkbp:is_often_seen_in |
sour beers
mixed culture fermentations some wines |
| gptkbp:is_part_of |
the Saccharomycetaceae family
|
| gptkbp:is_used_in |
brewing
barrel aging cider production winemaking craft brewing barrel fermentation mixed fermentation experimental brewing natural wine production kombucha fermentation |
| gptkbp:is_vulnerable_to |
sulfur dioxide
|
| gptkbp:lives_in |
low nutrient environments
|
| gptkbp:produces |
phenolic compounds
|
| gptkbp:replaces |
fruits
|
| gptkbp:sensitivity |
high alcohol levels
|
| gptkbp:species |
Brettanomyces anomalus
Brettanomyces bruxellensis Brettanomyces lambicus |
| gptkbp:bfsParent |
gptkb:Chanel
|
| gptkbp:bfsLayer |
4
|