Changes

[https://link.springer.com/article/10.1007/s00217-022-04195-5 Cioch‑Skoneczny et al. (2023)] fermented a pale ale wort with and without grape must, pulp, and marc (pomice) using a single strain of ''B. bruxellensis'' (US-05 was used as a control). They found that the ''B. bruxellensis'' fermentations had a fermentation rate similar to US-05, although it took a bit longer to reach the same terminal gravity (while US-05 was finished fermenting after 9 days, the B. bruxellensis stalled after about day 6, and then started fermenting again at day 9 until reaching a similar final gravity around day 13). The ''B. bruxellensis'' was generally able to begin fermentation faster in the wine must/pulp/marc additions to wort. The ''B. bruxellensis'' produced more glycerol, consumed more FAN, and was able to reduce malic acid, but it was less efficient at fermenting maltose than the US-05. This strain of ''B. bruxellensis'' did not express hyper-attenuation in these "100% Brett" fermentations <ref>[https://link.springer.com/article/10.1007/s00217-022-04195-5 Cioch-Skoneczny, M., Sral, A., Cempa, A. et al. Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol (2023). https://doi.org/10.1007/s00217-022-04195-5.]</ref>.