Brettanomyces spp. is an inherent yeast, affect the flavor of wine during wine fermentation. It produces 4-Ethylphenol and 4-Ethylguaiacol during the winemaking process which is indicative of Brett flavor. At concentrations, these substances can have a beneficial effect on wine aroma and special flavor. Once the concentration becomes high, will produce unpleasant odor, reduced the wine aroma and taste, influencing the economic value. The foreign study biased in favor of the Brettanomyces growth and suppression of undesirable flavor precursors, little domestic research. This article reviews the classification and characteristics of Brettanomyces, and described the detection, identification of Brettanomyces in wine production and its inhibition.