Sourvisiae® Yeast

Description

Lallemand Sourvisiae is bioengineered ale yeast (Saccharomyces cerevisiae, GMO) producing lactic acid during fermentation. Contains single genetic modification—lactate dehydrogenase gene from food microorganism enabling high lactic acid production. Fermenting at 15-22°C (59-72°F), completes in 5 days with 76-82% attenuation, high flocculation, 12% ABV tolerance. Ferment and sour in one simple step—no kettle souring needed. Pitched like conventional yeast, ferments in normal time. Produces clean, neutral sour without Brett, Lachancea, or bacteria flavor compounds. More reproducible than traditional methods. pH typically 3.2-3.5. Sold exclusively in USA. Ideal for Berliner Weisse, Gose, fast-fermented sour ales, fruited sours. Modern solution for consistent, clean sours.