Which byproducts are produced by Brettanomyces?

Brettanomyces is a wild yeast known for its distinctive influence on the fermentation process, particularly in the production of certain styles of beer and wine. This yeast can produce a variety of byproducts that significantly impact the flavor, aroma, and overall character of the beverage.

In the correct response, esterase enzymes are produced, which are responsible for the creation of various esters that contribute to fruity and floral aromas. Additionally, Brettanomyces generates organic acids, such as acetic acid, which can add tartness and complexity to the beverage. The presence of volatile phenols is another hallmark of Brettanomyces fermentation; these compounds can impart very specific and often polarizing flavors such as barnyard, medicinal, or smoky notes, which are characteristic of certain styles of sour beers and some wines.

The combination of esters, acids, esterase enzymes, and volatile phenols produced by Brettanomyces contributes to the diverse and often complex flavor profiles that aficionados appreciate in Brett-fermented products. This level of complexity is not reflected in the other choices, which do not account for the full spectrum of byproducts that Brettanomyces can produce.