Brettanomyces (asexual form)
GPTKB entity
Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Fungi
gptkb:yeast |
| gptkbp:allows |
High alcohol concentrations
Low nutrient environments Low pH |
| gptkbp:associatedWith |
'Barnyard' aroma
'Funky' flavors 'Horse blanket' aroma |
| gptkbp:cause |
Beer spoilage
Wine spoilage |
| gptkbp:class |
gptkb:Saccharomycetes
|
| gptkbp:controlledBy |
Sanitation
Sulfur dioxide |
| gptkbp:discoveredBy |
N. H. Claussen
|
| gptkbp:discoveredIn |
1904
|
| gptkbp:family |
gptkb:Saccharomycetaceae
|
| gptkbp:foundIn |
Barrel-aged beers
Spontaneously fermented beverages |
| gptkbp:growthTemperature |
15-35°C
|
| https://www.w3.org/2000/01/rdf-schema#label |
Brettanomyces (asexual form)
|
| gptkbp:kingdom |
gptkb:Fungi
|
| gptkbp:knownFor |
Producing distinctive flavors in beer and wine
Spoilage of alcoholic beverages |
| gptkbp:metabolism |
gptkb:Lactose
gptkb:Sucrose Glucose Maltose Cellobiose Dextrins |
| gptkbp:notableSpecies |
Brettanomyces anomalus
Brettanomyces bruxellensis Brettanomyces claussenii Brettanomyces custersianus Brettanomyces naardenensis |
| gptkbp:order |
gptkb:Saccharomycetales
|
| gptkbp:phylum |
gptkb:Ascomycota
|
| gptkbp:produces |
gptkb:Acetic_acid
4-ethylguaiacol 4-ethylphenol Ethyl phenols |
| gptkbp:sexualForm |
gptkb:Dekkera
|
| gptkbp:taxonRank |
gptkb:genus
|
| gptkbp:usedIn |
Wine production
Cider production Lambic beer Saison beer American wild ales Beer production Gueuze beer |
| gptkbp:bfsParent |
gptkb:Dekkera
|
| gptkbp:bfsLayer |
8
|