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LalBrew Sourvisiae Yeast

5P6W8TMMGCAMJ
$7.99
In stock
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Product Details
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
is 15°C (59°F) to 22°C (72°F)
MICROBIOLOGICAL PROPERTIES
BREWING PROPERTIES
BEER STYLES
Sour ales
AROMA
Tangy, Sour, slightly fruity
AT TENUAT I ON
Med-High (see Brewing Properties)
FERMENTATION R ANGE
10 - 22°C (50 - 72°F)
FLOCCULATION
High
ALCOHOL TOLERANCE
12% ABV
PITCHING R AT E
50 - 100g/hL to achieve a minimum
of 2.5 - 5 million cells/mL
PATENT INFORMATION
Patent pending
PCT/IB2019/051682
Product replication and/or
modifications are strictly prohibited.
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