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LalBrew Sourvisiae Yeast
5P6W8TMMGCAMJ
$7.99
In stock
1
Product Details
Clover Product ID:5P6W8TMMGCAMJ
Quick Facts
SOURVISIAE
Bioengineered Saccharomyces cerevisiae
FOR SOURING DURING PRIMARY FERMENTATION
FASTER. CLEANER. CONSISTENT.
Sourvisiae is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation. Sourvisiae contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid during fermentation.Sourvisiae allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs and cutting total process time. The brewing process is conducted without any modifications; Sourvisiae is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more consistent and reproducible souring process.
Sourvisiae is safe, non-hazardous and Generally Recognized as Safe (GRAS) by the US Food and Drug Administration.
Classified as a bioengineered Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Sourvisiae Yeast:
Percent solids 93% - 97%
Viability ≥ 5 x 109
CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Absent
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
In Lallemand’s Standard Sonditions Wort at 20°C (68°F), Sourvisiae yeast exhibits:
Vigorous fermentation that can be completed in 4-7 days
Medium to High Attenuation and High Flocculation
Highly acidic and slightly fruity flavor and aroma
Final pH of 3.0-3.2 and lactic acid concentrations of 8-15g/L
The optimal temperature range for Sourvisiae yeast when producing traditional styles
