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! Acids Produced !! Precursors !! Notes
|-
| Acetic Acid (Vinegar, harsh acidity) || Oxygen || Increased production with higher levels of oxygen exposure<ref name="yakobson1"></ref>.
|-
| [[Isovaleric Acid]] (Feety, Rancid parmesian) <ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/4141/Botha,%20J.J.pdf?sequence=1 Botha, Janita J. Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines. March 2010. Pg 2, 13, 17, 18]</ref><ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/1239/oelofse_investigating_2008.pdf?sequence=1 Oelofse, Adriaan. Investigating the role of Brettanomyces and Dekkera during winemaking. December 2008.]</ref>|| Leucine || Commonly described as a "spoilage" acid produced by Brettanomyces in wine, but also appears in beer.