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Three of Stages of Wine Fermentation
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
• Sugar to alcohol conversion with Saccharomyces yeast • Malic acid to lactic acid conversion with malolactic bacteria
FERMENTATION STAGE
Flavor Aroma Modification
Alcoholic Fermentation
Malolactic Fermentation
Day 1 to 3
Day 4 to 7
Day 8 to 21
Malolactic Bacteria
Novonesis FrootZen (Frozen) FrootZen (Freeze Dried) Concerto Prelude Octave Non- Saccharomyces
Renaissance Yeast Saccharomyces
Novonesis Viniflora Oenos Viniflora Oenos 2.0
Culture Strains
Viva Brio
Muse
Allegro
Avante Bella Bravo TR - 313 Ossia (organic)
Viniflora CH11 Viniflora CH16 Viniflora CH35 Viniflora CiNe
Novonesis Merit Jazz
Novonesis Melody Mixed Cultures
*Simultaneous
Three Stages of Fermentation
**Sequential
Mixed Cultures
Malolactic Bacteria
Non- Saccharomyces
Saccharomyces
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
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