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* [http://www.winemakersresearchexchange.com/library/2017/6/6/levulia-alcomeno-aeb-yeast-trial-on-cabernet-franc-2016 "Levulia Alcomeno (AEB) Yeast Trial On Cabernet Franc (2016)" by Winemakers Research Exchange.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/ Jeremy Myers post on MTF.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D Federico Tondini, the Scientific Coordinator for AEB, answers any questions about this strain on MTF.]
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| [[East Coast Yeast]] || ECY31 Senne Valley Blend || ''Debaryomyces'', ''Priceomyces'', ''Wickerhamomyces'', ''Pichia'', lactic acid bacteria, a wild ''Saccharomyces'', and ''B. bruxellensis'' || || || || Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate <ref>[http://www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 01/24/2018.]</ref>.