Wine Studies Brettanomyces: From Fault to Feature in Wine and Beer Tyler J. Benedict Project Mentor(s): Jill Clark, Brian LaBore
Brettanomyces is a yeast genus commonly associated with spontaneous and mixed fermentations, yet its role differs markedly between fermented beverages. In wine, Brettanomyces is widely regarded as a spoilage organism due to its production of volatile phenols, particularly 4-ethylphenol (4-EP) and 4- ethylguaiacol (4-EG), which can mask varietal and terroir expression. In contrast, many beer styles intentionally incorporate Brettanomyces to enhance aromatic complexity, biotransformation potential, and attenuation by metabolizing dextrins and other non-fermentable carbohydrates. This project examines how environmental conditions, microbial ecology, and substrate availability influence Brettanomyces metabolism in wine and beer systems. To complement this analysis, a controlled sensory evaluation was conducted using human subjects ( n = [insert number]) to assess four treatments: control wine, Brett-inoculated wine, control beer, and Brett-inoculated beer. Panelists evaluated aroma, flavor, and overall acceptability, with particular attention to descriptors associated with volatile phenols (e.g., barnyard, medicinal, smoky) and ester-derived complexity. By integrating peer-reviewed literature from enology and brewing science with sensory data, this study demonstrates that the perception and impact of Brettanomyces-derived metabolites are highly matrix-dependent, shaped by both chemical composition and consumer expectation, rather than being inherently positive or negative. Presentation Type: Poster Presentation (May 21, 9:30am–3:00pm) Keywords: Brettanomyces, Beer, Wine, Sensory, Analysis SOURCE Form ID: 220
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