Changes

===Impact of Fermentation Temperature===

In ''Saccharomyces'' species, higher fermentation temperature has been associated with faster fermentation, higher growth rates, and ester formation. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.565 Tyrawa et al. (2019)] set out to explore the impact of fermentation temperature on 7 beer strains (including BSI Drei and several isolates from commercial sour/saison/lambic beers) and 2 wine strains of ''B. bruxellensis''. Fermentis US-05 and the BSI Drei were used as controls. Each strain was fermented in autoclaved 100% 2-row malt wort at a starting gravity of 1.050 and fermented at 15°C (59°F) versus 22.5°C (72.5°F) for 28 days. The pitching rate was 1.2 x 10⁷ cells/mL. Each strain was genetically tested to ensure their species was correctly identified and that they were genetically distinct from each other <ref name="Tyrawa_2019">[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.565 The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations. Caroline Tyrawa, Richard Preiss, Meagan Armstrong, George van der Merwe. 2019. DOI: https://doi.org/10.1002/jib.565.]</ref>. The fermentation temperature of 30°C (86°F) was also briefly examined, but they were described as "smelling terrible" by Richard Preiss, and so were discarded from the study <ref name="Tyrawa_2017">[https://www.facebook.com/groups/MilkTheFunk/permalink/1285391951489016/ "Funky can be Great: Brettanomyces bruxellensis Beer Fermentations" (poster for study). Caroline Tyrawa, Richard Preiss, and George van der Merwe. 2017.] </ref>.