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Infections caused by the Brettanomyces group of yeasts are well-recognized causes of the “summer ” of wine, as well as of spoilage of beer and other fermented beverages. However, the B. bruxellensis complex comprises a large number of species that differ widely in their ability to grow on various substrates and to ferment. Here, the authors provide an update on the current taxonomic understanding of the Brettanomyces group, and review the types of information that can be obtained from genomic data. They also summarize recent advances in the identification of B. bruxellensis and closely related species, including the development of new high-throughput assays for diagnostic purposes.

The Brettanomyces group of yeasts are ubiquitous in nature, and constitute a major cause of spoilage of alcoholic beverages worldwide. They are responsible for the “summer” of wine, and are now recognized as the main cause of spoilage of beer and many other fermented products. The B. bruxellensis complex comprises a large number of species, and is divided into two subgroups, including the Brettanomyces spp. and a number of very closely related species that differ widely in their ability to grow on various substrates and to ferment.

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