Changes

Brettanomyces is capable of forming several ethyl esters (derived from ethanol and fatty acids). Among these are ethyl acetate, ethyl lactate and phenethyl acetate, along with the hydrolysis of isoamyl acetate. During non-mixed fermentations where lactic acid and acetic acid are minimal to none, these esters are produced in smaller quantities <ref>[http://www.brettanomycesproject.com/dissertation/introduction/ Yakobson, Chad]. Pure Culture Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry. Production of Secondary Metabolites. 2011.</ref>.