Sourvisiae® is a revolutionary bioengineered (GMO) strain of Saccharomyces cerevisiae that is capable of producing lactic acid in addition to alcohol during fermentation. This yeast strain has been developed to provide brewers with an innovative way to create sour beers without the need for additional bacteria or lengthy aging periods.
To use Sourvisiae®, simply brew your beer as normal and inoculate the cooled wort with the yeast just as you would with a standard fermentation. The recommended pitch rate for Sourvisiae® is 50 – 10g per hL, which is sufficient to achieve optimal results for most fermentations.
One of the key benefits of Sourvisiae® is that it produces both alcohol and lactic acid simultaneously in less than 5 days. This is a significant improvement over traditional methods of sour beer production, which can take weeks or even months to achieve the desired level of sourness.
Another advantage of Sourvisiae® is that it does not produce any off flavors or biogenic amines during the fermentation process. This ensures that the final product is of high quality and free from any unwanted taste or aroma characteristics.
It is important to note that Lactobacillus, also known as lacto, is a bacteria rather than a yeast. While it acts similarly to a yeast by consuming sugars in the wort, it converts them to lactic acid rather than alcohol. This can lead to a sour flavor profile, but it also requires additional steps and can be prone to contamination.
Sourvisiae® is a game-changing innovation in the world of sour beer production. Its ability to produce both alcohol and lactic acid simultaneously in a short period of time without any off flavors or biogenic amines makes it an excellent choice for brewers looking to create high-quality sour beers quickly and efficiently.
What Is Sourvisiae?
Sourvisiae® is a genetically modified strain of Saccharomyces cerevisiae, commonly knon as baker's yeast. This strain is unique in that it has been engineered to produce both alcohol and lactic acid during the fermentation process. This is in contrast to traditional yeast strains, which only produce alcohol. The ability to produce lactic acid is a desirable trait for certain types of fermentation, such as those used in the production of sour beers and other fermented beverages. The development of Sourvisiae® represents an important advancement in the field of fermentation, as it allows for more diverse and complex flavor profiles in fermented products.
How Do You Use Sourvisiae?
Sourvisiae can be used in a similar way to standard beer yeast. After brewing your wort, allow it to cool to the desired temperature for fermentation. Once cooled, inoculate the wort with Sourvisiae at a pitch rate of 50 – 10g per hL. This is the recommended amount for most fermentations to achieve optimal results.
It is important to note that Sourvisiae is a yeast strain specifically designed for sour beer production. As such, it will produce tart and acidic flavors that are characteristic of sour beer styles.
In summary, to use Sourvisiae:
1. Brew your wort as normal
2. Cool the wort to the desired temperature for fermentation
3. Inoculate the wort with Sourvisiae at a pitch rate of 50 – 10g per hL
4. Allow the fermentation process to take place, keeping in mind that the resulting beer will have a sour taste.
What Yeast Produces Lactic Acid In Beer?
The yeast that is known to produce lactic acid in beer is Lactobacillus. However, it is important to note that Lactobacillus is a bacteria and not a yeast. In beer production, Lactobacillus is often used in combination with yeast to create sour beers. The sourness is achieved by the production of lactic acid during fermentation by Lactobacillus. It is also worth noting that while some yeast strains may produce small amounts of lactic acid, they are not the primary source of lactic acid production in beer.
Conclusion
Sourvisiae® is a game-changing bioengineered strain of Saccharomyces cerevisiae that has the ability to produce lactic acid alongside alcohol during fermentation. This unique feature not only adds diversity to the flavor profile of beer but also reduces the time required for souring. With a pitch rate of 50 -10g per hL, optimal results can be achieved in just 5 days without any off-flavors or biogenic amines production. The use of Sourvisiae® eliminates the need for additional souring agents like Lactobacillus and ensures consistency in the brewing process. Its versatility makes it an excellent choice for brewers looking to experiment with new flavor profiles wile maintaining the quality of their beer. Sourvisiae® is a great addition to the brewing industry and is sure to revolutionize the way we approach sour beer production.
