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brettanomyces
brettanomyces

"brettanomyces""candida"?
"brettanomyces""candida"?

na natureza, brettanomyces vive nas cascas de frutas.
in the wild, "brettanomyces" lives on the skins of fruit.

o termo brettanomyces vem do grego, "fungo britânico".
the term "brettanomyces" comes from the greek for "british fungus.

brettanomyces é importante tanto para as indústrias de fabricação de cerveja e vinho, devido aos compostos sensoriais que produz.
"brettanomyces" is important to both the brewing and wine industries due to the sensory compounds it produces.

lambic e gueuze devem seus perfis únicos de sabor a brettanomyces; também é encontrada em oud bruin e flanders red ale.
lambic and gueuze owe their unique flavour profiles to "brettanomyces", as do wild yeast "saison" or farmhouse styles; and it is also found in oud bruin and flanders red ale.

== ocorrência natural ==em vinho e cerveja, é produzido pela deterioração da levedura "brettanomyces".
== natural occurrences ==in wine and beer, it is produced by the spoilage yeast "brettanomyces".

==cerveja==na maioria dos estilos de cerveja brettanomyces é visto como um contaminante e as características que ela atribui são consideradas indesejáveis ​​transmitindo "off-flavours.
== beer ==in most beer styles "brettanomyces" is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours.

2o → 2 ch3oh + 2 co2:dmdc + ethanol → ethyl methyl carbonate:dmdc + nh3 → methyl carbamate:dmdc + amino acid → derived carboxymethyldmdc is sometimes used as a preservative in wine as a replacement to sulfur dioxide, inactivating wine spoilage yeasts such as "brettanomyces".
once it has been added to beverages, the efficacy of the chemical is provided by the following reactions::dmdc + h2o → 2 ch3oh + 2 co2:dmdc + ethanol → ethyl methyl carbonate:dmdc + nh3 → methyl carbamate:dmdc + amino acid → derived carboxymethyldmdc is sometimes used as a preservative in wine as a replacement to potassium sorbate, inactivating wine spoilage yeasts such as "brettanomyces".