{"id":48068,"date":"2026-06-08T17:43:19","date_gmt":"2026-06-08T15:43:19","guid":{"rendered":"https:\/\/oenobrands.com\/?post_type=solution&p=48068"},"modified":"2026-10-12T16:43:54","modified_gmt":"2026-10-12T14:43:54","slug":"inoculazione-diretta-lieviti","status":"publish","type":"solution","link":"https:\/\/oenobrands.com\/it\/solution\/inoculazione-diretta-lieviti\/","title":{"rendered":"Inoculazione diretta dei lieviti"},"content":{"rendered":"Direct yeast inoculation involves adding yeast directly to the must without prior rehydration. This method simplifies the fermentation process by eliminating the rehydration step.\n\n

What is direct yeast inoculation by Oenobrands?<\/strong><\/h2>\n\nWe have pioneered this technology <\/strong>to help winemakers achieve consistent, high-quality results with every batch.\n\nThe story started in 2010<\/strong> with the observation that poor rehydration of Active Dry Yeasts (ADY) might result in a slow or even stuck fermentation, which in turn will have an adverse effect on wine quality. In addition, this stage is time-consuming and prone to mistakes since something as seemingly harmless as yeasting may have a significant impact on cellar productivity and wine quality.\n\nAs an answer, we wanted to modernise this process<\/strong> for performance and repeatability. After the first trials, we concentrated on yeasts and how to make them more robust. And this is how the In-Line Ready<\/strong> yeast production process was developed: an adapted In-Line Ready recipe for dry yeasts<\/strong>, putting them in their optimal physiological state for the direct addition conditions that allow us to launch Fermivin In-Line Ready (ILR) products<\/strong>.\n\n
\"fermivin<\/figure>\n\nIntroduced in 2013, the In-Line Ready Fermivin yeasts <\/strong>have been meticulously developed to resist direct inoculation while maintaining high viability and activity in the must.\n\n

What makes In-Line Ready Fermivin unique?<\/strong><\/h2>\n\nThe key to In-Line Ready\u2019s popularity is its distinctive multiplication and production process. This tailored approach strengthens the yeast, making it more resistant to the stresses experienced during direct addition, such as low temperatures and acidity. The result is a yeast that is more viable and adaptable than the classically produced corresponding yeast that is directly added.<\/strong> Also, this process makes yeast able to handle the challenges of fermentation with similar speed as matching Fermivin yeast, classically produced and added after a rehydration protocol.\n\n
\"direct-inoculation-in-line-ready-fermivin-yeast\"<\/figure>\n\n

How does direct inoculation affect wine quality?<\/strong><\/h2>\n\n

Fermentation Consistency<\/h3>\n\n\n\n\n\nFermentation monitoring of wines comparing In-Line Ready (ILR) Fermivin yeasts directly inoculated to the same strain, classically produced and added after rehydration.\n\n\n\n\n\n\n\n\n\n\n\n

QUALITATIVE WINES<\/h3>\n\nOver the years, when we compared wines made with In-Line Ready (ILR) Fermivin<\/strong> yeast to those made with classic Fermivin yeasts added using a rehydration protocol, the aroma profiles were similar, whether we looked at them analytically or organoleptically.\n\n