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''Secondary metabolites'' are compounds that are not essential to the life of an organism <ref>[http://en.wikipedia.org/wiki/Secondary_metabolite Wikipedia. Secondary Metabolite. Retrieved 6/2/2015.]</ref>. ''Brettanomyces'' will use a range of secondary metabolites to produce many of the fruity and funky esters, phenols, and acids that this genus of yeast has become known for. ''Brettanomyces'' has also been observed anecdotally to produce thin beer when fermented on it's own, and this has at least partially been attributed to the lack of glycerol production by ''Brettanomyces''. The lack of glycerol production has been attributed to a genetic predisposal to prefer pyruvate production over glycerol production during fermentation, and it has been speculated that this gives ''Brettanomyces'' an adaptive advantage <ref>[http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0155140 Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts. Yi-Cheng Guo, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, Jing-Fei Huang. 2016.]</ref><ref name="yakobson_introduction"></ref>.