Author Topic: Lallemand sour yeast  (Read 231 times)

mick02

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Lallemand sour yeast
« on: September 14, 2019, 04:43:59 PM »
I was just reading about a new yeast developed by Lallemand that produces lactic acid as a by product of fermentation. This allows brewers to create sour beers through the normal fermentation process. https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae/
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Hingo

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Re: Lallemand sour yeast
« Reply #1 on: September 16, 2019, 04:59:02 PM »
Is it a "wild" yeast then? Eg is it just a lactobacillus saccharomyces blend, or does it do something to produce lactic flavours "through the normal fermentation process" (assuming they mean like "clean" fermentation brews?)

mick02

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Re: Lallemand sour yeast
« Reply #2 on: September 16, 2019, 05:12:58 PM »
Here is the official blurb

Quote
Sourvisiae® 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.
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Jonnycheech

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Re: Lallemand sour yeast
« Reply #3 on: September 18, 2019, 05:46:51 AM »
Sounds interesting, but i'm sceptical. Some one try it and report back, i don't want to be the first  :D

I wonder if you can tweak the amount of sourness produced by ageing or temp, or is it stable in the level it produces...
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mick02

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Re: Lallemand sour yeast
« Reply #4 on: September 18, 2019, 11:45:41 AM »
Sounds interesting, but i'm sceptical. Some one try it and report back, i don't want to be the first  :D

I wonder if you can tweak the amount of sourness produced by ageing or temp, or is it stable in the level it produces...
From what I read it produces quite a lot of lactic and it's is extremely hard to control the amount of sourness that it produces.
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Water_Wolf

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Re: Lallemand sour yeast
« Reply #5 on: September 18, 2019, 04:03:40 PM »
Quote
Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria

If that is the case, I don't see any advantage over just brewing with a normal yeast and adding in purified lactic acid. You'd have much more control over the amount of sourness that way.

nigel_c

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Re: Lallemand sour yeast
« Reply #6 on: September 19, 2019, 09:46:06 AM »
Could be added at a point where the gravity has dropped say about half way. Limiting the remaining sugars would limit the available food for the lacto producing yeast.