Sourvisiae is a bioengineered (GMO) strain of Saccharomyces cerevisiae capable of producing lactic acid in addition to alcohol during fermentation. Sourvisiae contains a single genetic modifcation, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid when used as a pure culture, or lower levels when blended with another brewing yeast strain. 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 modifcations; 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.
|Temperature Range: ||59 - 72F (15 - 22C)|
|Cell Count: ||≥ 1 x 10^9 CFU per gram of dry yeast|
|Attenuation: ||76- 82%|
|Alcohol Tolerance: ||12%|
|Typical Styles: ||Sour Ales|