13,591
edits
Changes
→Commercial Cultures
| [[Mainiacal Yeast]] || Hardened Spaniard || Zygosaccharomyces parabailii || 76-100%
|| || || This species is generally found in Sherry wines. It's most commonly referred to as a "Flor" yeast. Is is a oxidative yeast that also forms a heavy pellicle with access to O2. It's best used in secondary environments but can be used in primary. It lends notes of fresh cut apples and earthy/hazelnut like flavors.
|-
| [[Propagate Lab]] / [[Wild Pitch Yeast]] || WYP39 || ''Lachancea fermentati'' || Med to High || || || Produces a clean/slightly fruity aroma and flavors characterized as sour, pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.
|-
| [[Propagate Lab]] / [[Wild Pitch Yeast]] || YH156 || ''Schizosaccharomyces japonicus'' || High || || || Produces a sweet fruit/apple/slightly smoky/melon aroma and flavors characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78 F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.
|-
| [[Propagate Lab]] / [[Wild Pitch Yeast]] || YH72 || ''Lachancea thermotolerans'' || Med to High || || || Produces a neutral/slightly tart/fruity aroma and flavors characterized as sour, stone fruit, and clean. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.
|-
| [[Propagate Lab]] / [[Wild Pitch Yeast]] || YH82 || ''Lachancea thermotolerans'' || Med to High || || || Produces a neutral/subtle pear aroma and flavors characterized as sour, fruity, perry, apple, and apricot. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.
|-
| [[The Yeast Bay]] || Metschnikowia reukaufii || ''Metschnikowia reukaufii'' || 20-25% (cannot utilize maltose) || Med-High || || ''M. reukaufii'' is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.
While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of M. reukaufii, but also to the production of glucosidases (exhibited by others in the genus) that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort that is capable of fermenting maltose. Count: ~10 billion cells/vial <ref>[https://www.theyeastbay.com/beta-release-cultures/metschnikowia-reukaufii Metschnikowia reukaufii. The Yeast Bay website. Retrieved 08/21/2019.]</ref>. See also [[Nonconventional_Yeasts_and_Bacteria#Metschnikowia_reukaufii|''Metschnikowia reukaufii'']].
|-
| [[White Labs]] || Various || Various || || || || See https://yeastmanwww.whitelabs.com/vaultPreorderthe_vault?id=60
|-
| [[Wild Pitch Yeast]] || Yeast YH2 || ''Hanseniaspora uvarum'' || 45% ||