I've seen this term used to refer to Brettanomyces, as well as "other yeasts". Here is one particular source from Wyeast, for example: http://www.wyeastlab.com/com-lambic-brewing.cfm
The Wyeast page seems to suggest that Brett is not in the category of "oxidative yeasts", but I have read other sources that do consider Brett an oxidative yeast. A homebrewer acquaintance of mine seemed to interpret an "oxidative yeast" as a yeast that will cause oxidation, and seemed to believe that the presence of Brett could explain oxidation in a beer. I am pretty certain that is not true (in fact every source I have read says that Brett helps prevent oxidation in aged beer).
So, what does it mean for a yeast to be an "oxidative yeast"? What sort of yeast genera/species/strains are "oxidative yeasts"? I can't seem to find a real definition for this on the internets or in Jamil's Yeast book.
Thanks,
Dan
The Wyeast page seems to suggest that Brett is not in the category of "oxidative yeasts", but I have read other sources that do consider Brett an oxidative yeast. A homebrewer acquaintance of mine seemed to interpret an "oxidative yeast" as a yeast that will cause oxidation, and seemed to believe that the presence of Brett could explain oxidation in a beer. I am pretty certain that is not true (in fact every source I have read says that Brett helps prevent oxidation in aged beer).
So, what does it mean for a yeast to be an "oxidative yeast"? What sort of yeast genera/species/strains are "oxidative yeasts"? I can't seem to find a real definition for this on the internets or in Jamil's Yeast book.
Thanks,
Dan