The schema defines the following types:
Provides unique properties to identify individual records of a culture.
CultureBase is an object with these properties:
| Name | Required | Type | Description |
|---|---|---|---|
| name | ✅ | string | |
| type | ✅ | "ale""bacteria""brett""champagne""kveik""lacto""lager""malolactic""mixed-culture""other""pedio""spontaneous""wine" |
|
| form | ✅ | "liquid""dry""slant""culture""dregs" |
|
| producer | string | ||
| product_id | string |
CultureInformation collects the attributes of a microbial culture.
CultureInformation is an object with all properties from CultureBase and these additional properties:
| Name | Required | Type | Description |
|---|---|---|---|
| temperature_range | TemperatureRangeType | The recommended temperature range of fermentation by the culture producer. | |
| alcohol_tolerance | PercentType | The recommended limit of abv by the culture producer before attenuation stops. | |
| flocculation | QualitativeRangeType | Floculation refers to the ability of yeast to aggregate to form large flocs which drop out of suspension. | |
| attenuation_range | PercentRangeType | ||
| notes | string | ||
| best_for | string | Recommended styles for a particular culture. | |
| max_reuse | integer | Maximum number of times to reuse a culture before a new lab source is recommended. | |
| pof | boolean | A POF+ culture is capable of producing phenols, which is a common distinctive property of saison, and brett yeasts. | |
| glucoamylase | boolean | A glucoamylase positive culture is capable of producing glucoamylase, the enzyme produced through expression of the diastatic gene, which allows yeast to attenuate dextrins and starches leading to a very low FG. This is positive in some saison/brett yeasts as well as the new gulo hybrid by Omega yeast labs. | |
| inventory | CultureInventoryType | ||
| zymocide | Zymocide |
CultureAdditionType collects the attributes of each culture ingredient for use in a recipe.
CultureAdditionType is an object with all properties from CultureBase and these additional properties:
| Name | Required | Type | Description |
|---|---|---|---|
| attenuation | PercentType | The expected, or measured apparent attenuation for a given culture in a given recipe. In comparison to attenuation range, this is a single value. | |
| times_cultured | integer | ||
| timing | TimingType | The timing object fully describes the timing of an addition with options for basis on time, gravity, or pH at any process step. | |
| cell_count_billions | integer | ||
| amount | VolumeType or MassType or UnitType |
no description yet
CultureInventoryType is an object with these properties:
| Name | Required | Type | Description |
|---|---|---|---|
| liquid | VolumeType | ||
| dry | MassType | ||
| slant | VolumeType | ||
| culture | VolumeType |
Zymocide, also known as killer yeast properties, is common among wine yeast. There are also some ale and brett yeasts that are immune to some zymocidic properties, these are known as killer neutral.
Zymocide is an object with these properties:
| Name | Required | Type | Description |
|---|---|---|---|
| no1 | boolean | ||
| no2 | boolean | ||
| no28 | boolean | ||
| klus | boolean | ||
| neutral | boolean |