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Mascoma 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. This main compound gives sour beers their flavor. Expect a final pH of 3.0-3.2
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 standard 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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ATTENUATION:
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76% - 82%
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FLOCCULATION:
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High
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ALCOHOL TOLERANCE:
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12%
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TEMPERATURE RANGE:
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59° - 72° F | 15° - 22° C
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PITCHING RATE:
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0.5 - 1.0 g/L - 1-2 packets up to 5 gallons @ 1.060 OG
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STA1:
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Negative
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