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Started by mick02, September 14, 2019, 04:43:59 PM
QuoteSourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.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, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. 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 reproducible souring process, with much shorter fermentation times.
Quote from: Jonnycheech on September 18, 2019, 05:46:51 AMSounds interesting, but i'm sceptical. Some one try it and report back, i don't want to be the first I wonder if you can tweak the amount of sourness produced by ageing or temp, or is it stable in the level it produces...
QuoteSourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria