Description
Medium for the isolation of Brettanomyces from wine and beer.
Brettanomyces Agar is a selective medium used for microbial monitoring in the alcoholic beverage industry.
Brettanomyces (or Dekkera) yeasts, including B. bruxellensis, B. lambicus, B. anomalus, B. custersianus, B. naardenensis, B.
intermidius and B. nanus, are primarily known as wine and beer spoilage organisms. However, in some cases, Brettanomyces/Dekkera may play a positive role in a red wine’s flavor and bouquet and be an integral part of its character.
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