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{
"compare": {
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"fromtitle": "Main Page",
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"totitle": "Brettanomyces",
"*": "<tr><td colspan=\"2\" class=\"diff-lineno\" id=\"mw-diff-left-l1\" >Line 1:</td>\n<td colspan=\"2\" class=\"diff-lineno\">Line 1:</td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div><<del class=\"diffchange diffchange-inline\">strong</del>><del class=\"diffchange diffchange-inline\">MediaWiki has been successfully installed</del>.</<del class=\"diffchange diffchange-inline\">strong</del>></div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{Taxobox</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| image = Brettanomyces.jpg</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| image_width = 250px</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| image_caption =</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| regnum = [[Fungi]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| phylum = [[Ascomycota]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| subphylum = [[Saccharomycotina]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| classis = [[Saccharomycetes]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| ordo = [[Saccharomycetales]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| familia = [[Pichiaceae]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| genus = '''''Brettanomyces'''''</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| subdivision_ranks = Species</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">| subdivision = ''B. anomalus ''<br /></ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">''[[Brettanomyces bruxellensis|B. bruxellensis]]''<br /></ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">''B. custersianus''</ins><<ins class=\"diffchange diffchange-inline\">br /</ins>></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">''B</ins>. <ins class=\"diffchange diffchange-inline\">naardenensis''</ins><<ins class=\"diffchange diffchange-inline\">br </ins>/></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">''B. nanus  ''</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">}}</ins></div></td></tr>\n<tr><td class='diff-marker'> </td><td class='diff-context'></td><td class='diff-marker'> </td><td class='diff-context'></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div><del class=\"diffchange diffchange-inline\">Consult </del>the [<del class=\"diffchange diffchange-inline\">//meta</del>.<del class=\"diffchange diffchange-inline\">wikimedia</del>.<del class=\"diffchange diffchange-inline\">org/wiki/Help:Contents User</del>'<del class=\"diffchange diffchange-inline\">s Guide</del>] <del class=\"diffchange diffchange-inline\">for information on using </del>the <del class=\"diffchange diffchange-inline\">wiki software</del>.</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">'''''Brettanomyces''''' is a [[spore|non-spore forming]] genus of [[yeast]] in </ins>the <ins class=\"diffchange diffchange-inline\">family </ins>[<ins class=\"diffchange diffchange-inline\">[Saccharomycetaceae]], and is often colloquially referred to as "''Brett''"</ins>. <ins class=\"diffchange diffchange-inline\">The genus name '''''Dekkera''''' is used interchangeably with ''Brettanomyces'', as it describes the [[teleomorph]] or [[spore|spore forming]] form of the yeast. The cellular [[morphology (biology)|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]]</ins>. '<ins class=\"diffchange diffchange-inline\">'Brettanomyces'' is important to both the [[brewing</ins>]<ins class=\"diffchange diffchange-inline\">] and [[wine]] industries due to </ins>the <ins class=\"diffchange diffchange-inline\">sensory compounds it produces</ins>.</div></td></tr>\n<tr><td class='diff-marker'> </td><td class='diff-context'></td><td class='diff-marker'> </td><td class='diff-context'></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div>== <del class=\"diffchange diffchange-inline\">Getting started </del>==</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">In the wild, ''Brettanomyces'' lives on the skins of fruit. The strain ''Brettanomyces claussenii'' was first classified at the [[Carlsberg Group|Carlsberg brewery]] in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales. The term ''Brettanomyces'' comes from the [[Greek (language)|Greek]] for "British fungus."</ins></div></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div><del class=\"diffchange diffchange-inline\">* </del>[//www.<del class=\"diffchange diffchange-inline\">mediawiki</del>.<del class=\"diffchange diffchange-inline\">org</del>/<del class=\"diffchange diffchange-inline\">wiki</del>/<del class=\"diffchange diffchange-inline\">Manual</del>:<del class=\"diffchange diffchange-inline\">Configuration_settings Configuration settings list</del>]</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div>* [//www.<del class=\"diffchange diffchange-inline\">mediawiki</del>.<del class=\"diffchange diffchange-inline\">org</del>/<del class=\"diffchange diffchange-inline\">wiki</del>/<del class=\"diffchange diffchange-inline\">Manual</del>:<del class=\"diffchange diffchange-inline\">FAQ MediaWiki FAQ</del>]</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div>==<ins class=\"diffchange diffchange-inline\">Wine</ins>==</div></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div>* [<del class=\"diffchange diffchange-inline\">https</del>://<del class=\"diffchange diffchange-inline\">lists</del>.<del class=\"diffchange diffchange-inline\">wikimedia</del>.<del class=\"diffchange diffchange-inline\">org</del>/<del class=\"diffchange diffchange-inline\">mailman</del>/<del class=\"diffchange diffchange-inline\">listinfo</del>/<del class=\"diffchange diffchange-inline\">mediawiki</del>-<del class=\"diffchange diffchange-inline\">announce MediaWiki release mailing list</del>]</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{see also|Yeast in winemaking}}</ins></div></td></tr>\n<tr><td class='diff-marker'>\u2212</td><td class='diff-deletedline'><div>* [//www.<del class=\"diffchange diffchange-inline\">mediawiki</del>.<del class=\"diffchange diffchange-inline\">org</del>/<del class=\"diffchange diffchange-inline\">wiki</del>/<del class=\"diffchange diffchange-inline\">Localisation</del>#<del class=\"diffchange diffchange-inline\">Translation_resources Localise MediaWiki for your language</del>]</div></td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">When ''Brettanomyces'' grows in wine it produces several compounds that can alter the palate and [[bouquet (wine)|bouquet]]. At low levels some [[winemaker]]s 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. Many wines even rely on ''Brettanomyces'' to give their distinctive character, such as [[Ch\u00e2teau Musar]]. 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#Microbiological|wine spoilage yeast]], and its presence in wine as a [</ins>[<ins class=\"diffchange diffchange-inline\">wine fault]].</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">Wines that have been contaminated with ''Brettanomyces'' taints are often referred to as "''Bretty''," "''metallic''," or as having "''Brett character''."<ref name=OCW-brett>{{Cite web|title=''Oxford Companion to Wine'' &mdash; Brettanomyces |url= http:</ins>//www.<ins class=\"diffchange diffchange-inline\">winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=446}} Also {{cite journal | author=Heresztyn, T | title=Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines | journal=American Journal of Enology and Viticulture | issue=37 | year=1986 | pages=127\u201332}}</ref>  ''Brettanomyces'' taint in wine is also sometimes incorrectly identified as [[cork taint]]</ins>.<ins class=\"diffchange diffchange-inline\">[http:/</ins>/<ins class=\"diffchange diffchange-inline\">www.spittoon.biz</ins>/<ins class=\"diffchange diffchange-inline\">cork_taint_and_brettanomyces.html]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">===Sensory compounds===</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">The compounds responsible contributing certain sensory characters to wine are;</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">*'''[[4-ethylphenol]]'''</ins>: <ins class=\"diffchange diffchange-inline\">Band-aids, barnyard, horse stable, antiseptic</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">*'''[[4-ethylguaiacol]</ins>]<ins class=\"diffchange diffchange-inline\">''': Bacon, spice, cloves, smoky</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div>*<ins class=\"diffchange diffchange-inline\">'''[[3-Methylbutanoic acid|isovaleric acid]]''': Sweaty saddle, cheese, rancidity</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">These compounds can impart completely different sensory properties to a wine when they are present in different ratios.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">===Origins in the winery===</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">''Brettanomyces'' is most associated with barrel aged red wines, but has also been found in [[Chardonnay]] and [[Sauvignon blanc]]. In some cases the yeast has caused contamination in [[sparkling wine]]s produced by the [[M\u00e9thode champenoise]] when ''en tirage''. It is thought ''Brettanomyces'' can be introduced to a winery by insect vectors such as [[Drosophila melanogaster|fruit flies]], or by purchasing ''Brett'' contaminated wine barrels. The ability to [[metabolise]] the [[disaccharide]] [[cellobiose]], along with the irregular surface of a barrel interior, provide ideal conditions for ''Brettanomyces'' growth. Once the yeast is in a winery it is hard to eradicate and is spread readily by unsanitised equipment.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">===Control measures===</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">The growth of ''Brettanomyces'' is best controlled by the addition of [[sulfur dioxide]], to which the yeast is particularly sensitive. The addition of other sterilising compounds such as [[dimethyl dicarbonate]] often has a similar effect. Alternatively the wine can be bottled after sterile filtration, which physically removes the yeast.  Wines that are vinified to low [[residual sugar]] levels, such as <1.0g/L, are also less likely to be spoiled as the main growth [[Substrate (biology)|substrate]] has been limited. However growth has been reported at levels below this and it is assumed that the yeast can use other substrates.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">== Beer ==</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">In most [[beer]] styles ''Brettanomyces'' is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. [[Lambic]] and [[gueuze]] owe their unique flavour profiles to ''Brettanomyces'', as do wild yeast ''[[saison]]'' or farmhouse styles; and it is also found in [[Oud bruin|Oud Bruin]] and </ins>[<ins class=\"diffchange diffchange-inline\">[Flanders red ale]].<ref>{{cite news |title=Brews as Complex as Wine |first=Eric |last=Asimov |url=http:</ins>//www.<ins class=\"diffchange diffchange-inline\">nytimes</ins>.<ins class=\"diffchange diffchange-inline\">com/2011/11/23</ins>/<ins class=\"diffchange diffchange-inline\">dining</ins>/<ins class=\"diffchange diffchange-inline\">sour-beers-review.html |newspaper=The New York Times |date=November 22, 2011 |accessdate=2011-11-24}}</ref> </ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">Several American craft breweries use ''Brettanomyces'' in their beers. This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% ''Brettanomyces'' for the fermentation of some of their beers, and omit ''[[Saccharomyces]]'' from the recipe. It is common for American brewers that use ''Brettanomyces'' to also include lactic acid producing bacteria such as ''[[Lactobacillus]]'', and ''[[Pediococcus]]'' in order to provide sourness to the beer.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">While ''Brett'' is sometimes pitched into the fermenter, aging in wood barrels previously infected with ''Brettanomyces'' is another method used to impart the complexity and sourness contributed by these strains of yeast.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">== See also ==</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{Portal|Fungi}}</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">* [[4-ethylguaiacol]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">* [[4-ethylphenol]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">* [[Brettanomyces bruxellensis]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">* [[Lambic]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">* [[Wine fault]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">==References==</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{Refbegin}}</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">*{{cite book</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | last = Fugelsang</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | first = K. C.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | title = ''Wine Microbiology''</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | year = 1997</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | publisher = Champman & Hall</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | location = U.S.A.</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | isbn = 0-412-06611-4</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\"> | pages = 72\u201378</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">}}</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{Refend}}</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">;Footnotes</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">{{Reflist}}</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">==External links==</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">*[http</ins>:<ins class=\"diffchange diffchange-inline\">//www.wineanorak.com/brettanomyces.htm Brettanomyces at wineanorak.com</ins>]</div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div>*[<ins class=\"diffchange diffchange-inline\">http</ins>://<ins class=\"diffchange diffchange-inline\">www</ins>.<ins class=\"diffchange diffchange-inline\">itv-midipyrenees</ins>.<ins class=\"diffchange diffchange-inline\">com</ins>/<ins class=\"diffchange diffchange-inline\">publications</ins>/<ins class=\"diffchange diffchange-inline\">fiches-pratiques</ins>/<ins class=\"diffchange diffchange-inline\">brettanomyces.php Brettanomyces at itv</ins>-<ins class=\"diffchange diffchange-inline\">midipyrenees.com</ins>]</div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div>*[<ins class=\"diffchange diffchange-inline\">http:</ins>//www.<ins class=\"diffchange diffchange-inline\">nytimes</ins>.<ins class=\"diffchange diffchange-inline\">com/2010/06/02/dining/02sour.html Brewers Take Risks to Make Sour Beer at nytimes.com]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">*[http:</ins>//<ins class=\"diffchange diffchange-inline\">www.brettanomycesproject.com The Brettanomyces Project]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">[[Category:Oenology]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">[[Category:Yeasts used in brewing]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">[[Category:Saccharomycetes]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">[[Category:Yeasts]]</ins></div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div> </div></td></tr>\n<tr><td colspan=\"2\"> </td><td class='diff-marker'>+</td><td class='diff-addedline'><div><ins class=\"diffchange diffchange-inline\">[[de:Weinfehler</ins>#<ins class=\"diffchange diffchange-inline\">Brettanomyces]</ins>]</div></td></tr>\n"
}
}