Changes

| AEB || Fermo Brew Acid (formerly "Levulia Alcomeno ") || ''Lachancea thermotolerans'' (formerly classified as ''Kluyveromyces thermotolerans'' <ref name="Kurtzman_2003">[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.