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Three of Stages of Wine Fermentation
Non- Saccharomyces & Saccharomyces Yeast Catalog Guide
Fermentation was once thought of as a one-stage process, primarily focused on sugar to alcohol conversion. As our understanding and appreciation of malolactic bacteria grew, fermentation practices evolved into two stages – sugar to alcohol and malic to lactic conversion – each stage with its own unique contribution to the organoleptic profile of the wine. With the commercialization of non- Saccharomyces yeast, yet another dynamic shift in fermentation practices is occurring. Today’s progressive winemakers are creating complex and multi-dimensional wines on a consistent basis by managing their fermentation regime in three stages: • Flavor, aroma and tactile development with non- Saccharomyces yeast
Optimum Temperature Range °C °F
Conversion Factor (g/L sugar for 1% alcohol)
Recommended Dose Rate g/hL lbs/1000 gal
Relative Nitrogen Needs
Treatment Volume hL gal
Product / Yeast Strain
Pack Size
Fermentation Speed
Alcohol Tolerance
Lag/ Phase
FrootZen (Frozen) Pichia kluyveri FrootZen (Freeze-Dried) Pichia kluyveri Concerto Lachancea thermotolerans Octave Lachancea thermotolerans
500 g
50
1320
10
0.8 15 - 25 59 - 77 16.8
Slow
6% Medium Short
• Sugar to alcohol conversion with Saccharomyces yeast • Malic acid to lactic acid conversion with malolactic bacteria
375 g
25
660
15
1.25 15 - 25 59 - 77 16.8
Slow
6% Medium Short
FERMENTATION STAGE
500 g
20
528
25
2.1 15 - 25 59 - 77 16.8
Slow
10% Medium Medium
Flavor Aroma Modification
Alcoholic Fermentation
Malolactic Fermentation
Day 1 to 3
Day 4 to 7
Day 8 to 21
Medium - Long
500 g
25
660
20
1.7 15 - 25 59 - 77 17.0
Slow
11% Medium
Malolactic Bacteria
Novonesis FrootZen (Frozen) FrootZen (Freeze Dried) Concerto Prelude Octave Non- Saccharomyces
Renaissance Yeast Saccharomyces
Prelude Torulaspora delbrueckii
Novonesis Viniflora Oenos Viniflora Oenos 2.0
Medium - Long
500 g
20
528
25
2.1 15 - 25 59 - 77 16.8
Slow
9% Medium
Culture Strains
Viva Brio
Muse
Allegro
Avante Bella Bravo TR - 313 Ossia (organic)
Melody S. cerevisiae, L.thermotolerans, T. delbrueckii Merit Saccharomyces cerevisiae Jazz Saccharomyces cerevisiae Viva Saccharomyces cerevisiae bayanus Allegro Saccharomyces cerevisiae bayanus Avante Saccharomyces cerevisiae Muse Saccharomyces cerevisiae Brio Saccharomyces cerevisiae Ossia Saccharomyces cerevisiae hybrid Bella Saccharomyces cerevisiae Bravo Saccharomyces cerevisiae TR-313 Saccharomyces cerevisiae
500 g
20
528
25
2.1 15 - 28 59 - 82 17.7
Medium 17% Medium Medium
Viniflora CH11 Viniflora CH16 Viniflora CH35 Viniflora CiNe
Novonesis Merit Jazz
500 g
25
660
20
1.7 15 - 30 59 - 86 17.7
Fast
17% Medium Short
Novonesis Melody Mixed Cultures
500 g
20
528
25
2.1 15 - 30 59 - 86 17.7
Fast
16% Low Short
500 g 10 kg
14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400
370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600
20 - 35 1.7 - 2.9 14 - 28 57 - 82 16.9
Medium 16% Medium Short
*Simultaneous
Three Stages of Fermentation
500 g 10 kg
20 - 35 1.7 - 2.9 15 - 28 59 - 82 16.3
Medium 16% Medium Short
**Sequential
500 g 10 kg
Low - Medium
Medium - Fast
Short
17%
20 - 35 1.7 - 2.9 18 - 35 65 - 95 16.4
Mixed Cultures
Malolactic Bacteria
Non- Saccharomyces
Saccharomyces
500 g 10 kg
Medium- High
Short
20 - 35 1.7 - 2.9 18 - 25 65 - 77 16.6
Medium 16%
In a sequential inoculation, non- Saccharomyces yeast are added to the must either during cold soak or at the onset of primary fermentation. During this early phase (which typically lasts one to three days or one to two degrees drop in Brix), the non- Saccharomyces yeast dominate the yeast population, thus bio-protecting the wine by outcompeting potential undesirable indigenous strains. It is also during this time that the non- Saccharomyces yeast contribute greatly to flavor, aroma and mouthfeel of the wine. Subsequent inoculation with your favorite Saccharomyces yeast quickly suppresses the non- Saccharomyces yeast and drives the fermentation to completion. In a simultaneous inoculation, the non- Saccharomyces and Saccharomyces yeast are added at the same time (as with Novonesis mixed culture blends). The non- Saccharomyces yeast is active during the lag/log phase of the Saccharomyces yeast, thus bio-protecting the wine and developing flavor, aroma and mouthfeel. As the Saccharomyces population becomes established, and the alcohol level increases and oxygen level decreases, the non- Saccharomyces population is quickly dominated and the fermentation is driven to completion by the Saccharomyces yeast. **Sequential Inoculation *Simultaneous Inoculation
500 g 10 kg
Medium - Fast
16% Medium Medium
20 - 35 1.7 - 2.9 17 - 28 63 - 82 16.5
500 g 10 kg
20 - 35 1.7 - 2.9 18 - 32 65 - 90 16.5
Medium 16% Medium Medium
500 g 10 kg
20 - 35 1.7 - 2.9 14 - 30 57 - 86 16.4
Medium 17% High Short
500 g 10 kg
Medium - Fast
17% Medium Short
20 - 35 1.7 - 2.9 16 - 30 61 - 86 16.8
500 g 10 kg
Low - Medium
Medium - Fast
Short
16%
20 - 35 1.7 - 2.9 14 - 25 57 - 77 16.3
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