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Unlike most genres of yeast, ''Brettanomyces'' has the characteristics of being very tolerant to high amounts of alcohol, a pH as low as 2 <ref>[http://www.winesandvines.com/template.cfm?section=news&content=141954 Wines and Vines. New Research on Role of Yeast in Winemaking; report on a presentation by David Mills and Lucy Joseph from UC Davis. 11/14/2014. Retrieved 08/16/2015.]</ref>, and low nitrogen sources <ref name="Schifferdecker"></ref>. Perhaps the most differentiating characteristic of ''Brettanomyces'' is its preference to ferment glucose in the presence of oxygen, which is the opposite preference in [[Saccharomyces]]. This was initially dubbed the "negative Pasteur effect" by Custers, and later the "Custers effect" <ref name="yakobson_introduction"></ref>.
Sulfite and SO<sub>2</sub> inhibits the growth of ''Brettanomyces'' <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2012.00702.x/abstract Removal of Brettanomyces Bruxellensis from Red Wine Using Membrane Filtration. Umiker, Descenzo, Lee, and Edwards. 04/24/2012.]</ref>. Some strains of ''Brettanomyces'' can metabolize nitrate or nitrite nitrogen sources, such as the amino acids proline and arginine <ref name="Crauwels1"></ref>.
==''Brettanomyces'' Metabolism==