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| Lallemand Wine || Biodiva™ || ''Torulaspora delbrueckii'' || || || || Marketed as a wine yeast to be used in a sequential pitch with regular wine yeast. Said to increase mouthfeel in wine. Pitch this first until 2° Brix have been fermented, then add wine yeast. See the [https://catalogapp.lallemandwine.com/uploads/yeasts/docs/d441f52d43e8c74d0071debbd7ff415c479e1fdf.pdf Lallemand data sheet] for more information.
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| Lallemand Wine || WildBrew™ Philly Sour || ''Lachancea thermotolerans'' || || || || ''Lachancea'' selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148) <ref>[https://www.lallemandbrewing.com/en/united-states/product-details/wildbrew-philly-sour/ WildBrew™ PHILLY SOUR. Lallemand website. Retrieved 07/05/2020.]</ref>. See also [https://www.youtube.com/watch?v=g5OTdRKnNvo this presentation by Dr. Farber] and [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ this MTF thread] discussing the patent. See also these [https://www.facebook.com/groups/MilkTheFunk/permalink/3865209566840562/ MTF threads] of note on using this product.
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| [[Mainiacal Yeast]] || Phenolic Funk Warrior || Pichia m, Pichia a, POF+ Saccharomyces cerevisiae x2. || 75-85% ||