Changes

The cleavage of glycosides, which Glycosides are sugar molecules connected to other organic compoundssuch as acids, alcohols, and aldehydes which are flavor and aroma inactive due to the sugar molecule attached. By cleaving off the sugar molecule through glucosidase activity, allows ''Brettanomyces'' to species can liberate aroma and flavor these compounds (called aglycones) into their aroma-active and flavor-active states, or states that may become flavor and aroma active through further modification. Through this activity Therefore ''Brettanomyces'' strains are able to produce novel flavors and aromas from hops , fruits, and fruit pitsthat ''Saccharomyces'' yeasts cannot produce. In addition, the liberated aroma and flavor active compounds may be further processed by ''Brettanomyces'' in through ester production or destruction pathways.