13,592
edits
Changes
added AEB Lachancea thermotolerans
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! Lab Name !! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| AEB || Levulia Alcomeno || ''Lachancea thermotolerans'' (formerly classified as ''Kluyveromyces thermotolerans'' <ref>[https://academic.oup.com/femsyr/article/4/3/233/562841 Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. Cletus P Kurtzman.
2003. DOI: https://doi.org/10.1016/S1567-1356(03)00175-2.]</ref>) || Low (for maltose) || || || Alcohol tolerance: 7.2%. Medium nitrogen demands, very low production of acetic acid, but reportedly produces lactic acid. Initially developed by AEB for natural wine fermentation.
See also:
* [https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1 AEB product sheet.]
* [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.]
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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>.