The Wine Thread

[SeanGAR]

Originally Posted by TheRiddick

There are just 2 strains, basically, when it comes to wine, arrive with the grapes off the vineyard (they are basically the "bad" yeasts).

Recent work on clonal variation and Brett flavors came from Vigentini et al FEMS yeast research 2008 & Renouf et al IJWR 2009.

From the second reference, "However, different B. bruxellensis strains exhibit varying characteristics, particularly their capacity to produce volatile phenols. This implies that certain strains are more prejudicial than others.".