Changes

This tends to create some fears for brewers who believe that the ''Saccharomyces'' strains in their beer might still be alive. However, in a highly acidic sour beer, ''Saccharomyces'' wine strains tend not to live for extended periods of time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1268830686478476/?comment_id=1269605776400967&reply_comment_id=1270016239693254&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF. 03/28/2016.]</ref>. Even if some cells do, their activity would be next to none due to no available sugars left in the beer (other than priming sugar), and thus their contribution to the flavor development of the beer would be minimal to none. Assuming good bottling practices are followed, fear of autolysis occurring due to killer strain activity is usually unfounded because most of the ''Saccharomyces'' cells are left behind with the trub at bottling. Additionally, ''Brettanomyces'' has the ability to metabolize the acids and proteins that are released during whatever autolysis that might occur in the bottle. Re-yeasting with wine yeast for priming has the additional advantage of not fermenting maltose or maltotriose, so unexpected attenuation from the wine yeast will generally not occur as long as the beer is already fully attenuated. Flavor impact by the wine yeast is also probably not significant due to the small amount of fermentables provided by the priming sugar. Thus, there is little argument against re-yeasting with wine yeast at packaging time, other than a desire to approach carbonation in a traditional sense such as is the case with [[lambic]].

* [http://www.math.fsu.edu/~gmizell/mead/Lallemand%20Yeast%20Quick%20Reference.pdf Lallemand chart of wine yeasts and their Killer Factor.]

* [http://www.lewybrewing.com/2012/12/wine-yeast-in-beer-experiment.html?m=1 Chris Lewis's write up on wine yeast character/Killer Factor on Lewy Brewing Blog.]