Brettanomyces yeasts, also known as Dekkera, are the most common non-Saccharomyces yeasts used by the brewing and wine-making industries. Brettanomyces are traditionally considered to be wine spoilage yeasts , particularly due to their production of 4-ethylguaiacol (4-EG) and 4-ethylphenol (4-EP), with flavours described as medicinal, barnyard, horsy, earthy, spicy, and clove-like .