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Brettanomyces: Known Risks. BrettanomycesKnown as a spoilage yeast in wine and beer. Or known as key flavor producer for specific beer styles (Lambic, Farmhouse ales)Produces phenolic compounds; primarily 4-ethyl-phenol (horse, leather), or 4-ethyl or vinyl-guaiacol (clove), and acetic and lactic acids Evolves its metabolism and flavor formation depending upon nutrients available, oxygen availability and strain.Considered one of the prime spoilage risks in barrel ageing of wines..

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