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The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic , and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid.
Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces.
In , Seyffert of the Kalinkin Brewery in St. Petersburg was the first to isolate a " Torula " from English beer which produced the typical "English" taste in lager beer, and in JW Tullo at Guinness described two types of "secondary yeast" in Irish stout.
Hjelte Claussen at the Carlsberg brewery was the first to publish a description in , following a patent UK patent GB that was the first patented microorganism in history.
When Brettanomyces grows in wine it produces several compounds that can alter the palate and bouquet. At low levels some winemakers agree that the presence of these compounds has a positive effect on wine, contributing to complexity, and giving an aged character to some young red wines.
However, when the levels of the sensory compounds greatly exceed the sensory threshold , their perception is almost always negative.
The sensory threshold can differ between individuals, and some find the compounds more unattractive than others. While it can be desirable at lower levels, there is no guarantee that high levels will not be produced.
As Brettanomyces can potentially spoil a wine it is generally seen as a wine spoilage yeast , and its presence in wine as a wine fault. Wines that have been contaminated with Brettanomyces taints are often referred to as " Bretty ", " metallic ", or as having " Brett character ".