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===Fermentation Characteristics of Individual Species and Strains===
[https://link.springer.com/article/10.1007/s00217-022-04195-5 Cioch‑Skoneczny et al. (2023)] fermented a pale ale wort with and without grape must, pulp, and marc (pomice) using a single strain of ''B. bruxellensis'' (US-05 was used as a control). They found that the ''B. bruxellensis'' fermentations had a fermentation rate similar to US-05, although it took a bit longer to reach the same terminal gravity (while US-05 was finished fermenting after 9 days, the B. bruxellensis stalled after about day 6, and then started fermenting again at day 9 until reaching a similar final gravity around day 13). The ''B. bruxellensis'' was generally able to begin fermentation faster in the wine must/pulp/marc additions to wort. The ''B. bruxellensis'' produced more glycerol, consumed more FAN, and was able to reduce malic acid, but was less efficient at fermenting maltose than the US-05. This strain of ''B. bruxellensis'' did not express hyper-attenuation in these "100% Brett" fermentations <ref>[https://link.springer.com/article/10.1007/s00217-022-04195-5 Cioch-Skoneczny, M., Sral, A., Cempa, A. et al. Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol (2023). https://doi.org/10.1007/s00217-022-04195-5.]</ref>.
Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.