What pH level does Brettanomyces cease to reproduce?

Brettanomyces, often referred to as Brett, is a type of wild yeast that thrives in certain conditions during fermentation. Understanding its reproductive capabilities in relation to pH is crucial for brewers and winemakers, as pH can significantly influence yeast activity and flavor profile.

Brettanomyces tends to perform well in a range of pH levels, but its ability to reproduce diminishes significantly as the pH drops. Research indicates that Brettanomyces can continue to reproduce and ferment effectively at higher pH levels, typically around 4.0, and even down to about 3.5. However, once the pH falls to approximately 3.4, Brettanomyces begins to experience significant stress, leading to a decrease in its reproductive capabilities.

At a pH of 3.0, Brettanomyces is usually unable to reproduce at all due to the acidity being beyond its tolerance level. This fact is important for managing fermentation processes and for styles of beer or wine where the intention is to cultivate or suppress Brettanomyces.

Understanding the optimal growth conditions for Brettanomyces allows for better management of flavors and aromas in beer and wine production, making this knowledge particularly valuable for professionals in the field