Fermentation and selection of yeast
For the prepared setting (fruit pulp or juice + the first portion of sugar syrup) at temp. startup 18 – 200C, add the nutrient solution in the amount of 3-5g per 10L, by principle, that the more diluted the must, the more medium. Medium, the main ingredient of which is diammonium phosphate, it is necessary for the proper multiplication of yeast and the proper course of fermentation. The following types of media are available:
- Basic medium - mineral nutrient solution, the main ingredient of which is diammonium phosphate, it is added to the must in the amount of 3-5g per 10L of adjusting.
- Nutrient medium with vitamin B1, e.g.: ENARTIS NUTRIFERM SUPERVIT - contains in addition to diammonium phosphate the addition of vitamin B1, and dextrins that bind substances toxic to yeast, it is added in the amount of 5g per 10L of adjusting. Vitamin B1 stimulates yeast growth and is a powerful fermentation activator. 15g / 50l of medium ENRTIS NUTRIFERM SUPERVIT provides 30mg / 50l Vit.B1 to the setting - the maximum dose for the EU.
- KOMBI nutrient, e.g.: ENARTIS NUTRIFERM SPECIAL - contains in addition to diammonium phosphate and vitamin B1, yeast cell wall preparations, which have the ability to absorb fermentation inhibiting substances, including fatty acids. It is added in the amount of 3g per 10L. It is most often used for fruits that are difficult to ferment (e.g.: apples, pears etc.), strongly diluted musts, honey and wine restarts (resuming fermentation after that, like wine will stop working too soon).
- ENARTIS NUTRIFERM START multi-component nutrient solution - multi-component nutrient medium of a new type - energy, prepared to initiate alcoholic fermentation very quickly, recommended when fermentation has stopped, contains vit.B1, dosage 20g per 60 do 100 liters of setting, 20g per 50 liters in the case of stopped fermentation
- ENARTIS NUTRIFERM AROM - the most advanced medium on the market - consisting of vitamins and specially selected yeast cells z high amino acid content. Free amino acids are the most important substance, are precursors to synthesize the most important substances generated in the fermentation process / alcohols, esters, aldehydy, glycerol, etc./, which contribute to increasing the aromatic intensity and complexity of the wines. To make the most of the nutrient solution NUTIFERM AROM we recommend using Challenege AromaWhite or Challenge RedFruit yeast, which have the greatest metabolic capacity to convert free amino acids into aromatic substances.
The next step is to add precious wine yeast, which should be poured right after preparing the setting. Adding wine yeast will reduce uncontrolled fermentation, caused by wild yeast, living on the surface of the fruit.
Wild yeast belongs to the group of poorly fermenting yeasts, characterized by low resistance to alcohol - for most of them the upper limit of resistance is 4% alcohol volume. Because we are unable to determine the strain that grows on our fruit, then we cannot determine the end effect of fermentation on wild-type yeast. Occasionally a strain can happen, which is able to completely ferment the sugar contained in the must, but as a rule the wines are weak in both taste and alcohol percentage (6-9%) - at the same time unstable and exposed to diseases, not suitable for longer storage.
A serious threat to fermentation on wild yeast is also the excessive production of acetic acid and its esters by numerous wild yeasts Apiculata. That is why we always recommend the use of noble wine yeast, appropriately selected for the type and color of the set as well as the fermentation conditions, e.g.: temperature.
If we use traditional wine yeast, available in dry or liquid form, we have to prepare
of them mother yeast (that's how the way is defined, multiplication of yeast before adding them to the batch). Prepare the yeast mother for 2-3 days before setting, according to the recipe, which we can find on every packet of yeast. Please note, that the yeast should multiply properly, keep them in a warm place
(constant temperature of about 260C – 300C) until a profuse foam is formed. We select yeast depending on the fruit, wine color and planned strength. The method of selecting yeast is presented in Table No. 2.
We can also apply Active Wine Yeast, which do not require prior preparation. They are activated after pouring into 150-200 ml of boiled water at a temperature of. ok. 300C (or at a different temperature indicated on the yeast leaflet). After mixing and waiting for 20-30 minutes., The yeast mother prepared in this way is poured into the setting. The type of active yeast is selected depending on the fermentation method and the type of setting:
- ENARTIS Ferm EzFerm - strain selected for its exceptional strength - effectively resumes the stopped fermentation, even under very difficult conditions (with proper procedure). Allows you to get over 18% alcohol. Also recommended for heavy adjustments.
- ENARTIS Ferm AromaWhite - mainly recommended for the production of fresh and fruity white wines and rosé wines with an intense fruity character. Neutral in smell and taste, allow you to get a full bouquet of fruit in wine.
- ENARTIS Ferm Red Fruit – dedicated to the production of fresh and fruity red wines, and quality wines like: Cabernet Sauvignon, Merlot, Shiraz, etc. Introduces malolactic fermentation, it is characterized by low foaming and high glycerol production. It strengthens the red color and the bouquet of wine.
- ENARTIS Ferm SC - universal wine yeast, dedicated to white and rosé wines. They keep the aroma of the fruit used in the wine, the end result is round and full of flavor.
- ENARTIS Ferm EsPerlage - dedicated to the production of fresh and intensely fruity white wines, rosé and sparkling wines. They are characterized by high glycerol production and low acidity production.
- Oenoferm Riesling – low alcoholising yeast, dedicated to light and fruity Riesling wines.
- Oenoferm PinoType – dedicated to light, fresh and fruity rose and red wines, dedicated to PinotNoir strains, PinotBlanc, PinotGris, Chardonnay, win typu Burgundy.
Please note, that the temperature difference between the mother yeast, and the setpoint was not greater than 80C.
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