Inoculation is the process of adding yeast to juice or must in order to initiate fermentation. This is often done immediately after solids separation in the case of white grape types and after vatting or cold soaking in the case of red grape varieties. It is essential to ensure that the juice or must is adequately prepared for the inoculation of the yeast culture to grow, and, as a result, the fermentation will happen.
Here we explain how to inoculate :
One of the most important steps in winemaking is yeast rehydration. It guarantees a steady and healthy fermentation. To achieve a viable yeast population of roughly 3–4 x 106 viable yeast cells per millilitre of must, the recommended inoculation dose for active dry wine yeast is 20–30 g/hL. After inoculation, there is a slight increase in yeast biomass, and fermentation starts. For more difficult fermentation conditions, higher inoculation rates are necessary.
Anchor yeasts are inoculated at 25 g/hL and classic Fermivin yeasts at 20 g/ hL.
The rehydration protocol of a Saccharomyces active dry yeast involves three main steps.
Add the yeast mixture right into the tank of must, ensuring you mix the yeast mixture throughout the must
Here are some recommendations:
The rehydration protocol of non-Saccharomyces active dry yeast differs from that of Saccharomyces cerevisiae in tiny details that are of vital importance and can only be addressed per species.
Hanseniaspora vineae (Fermivin VINEAE) requires a rehydration protocol with sugar that is not saccharose. The nature of sugar is important: all except saccharose (sucrose) are valid.
We invite you to follow our instructions described in the data sheet you find at the link here.
When using a rehydrating agent like Anchor REVIVE, the yeast is added to a rehydration mixture in a volume of water that is 20 times the weight of the yeast. The rehydration agent is added to 20 times the yeast weight of water with the sugar at a temperature of 40 to 43 °C (104 to 110 °F). Then, when the temperature reaches 37 °C, you can add the yeast and follow the same protocol.
We have created a production process for dry yeasts called In-Line Ready to allow Fermivin yeast to be inoculated directly into the must or on grapes without rehydration.
Click here to learn more about In-Line Ready Fermivin yeast and its benefits.
Used extensively worldwide since 2013, In-Line Ready (ILR) yeast consistently performs well under varying conditions, showcasing its reliability across different regions.
This lowers rehydration energy costs, saves time, and avoids the specialisation and training of manpower. The inoculation is made more professional, effortless, and quicker.
The unique multiplication process enhances ILR yeast viability, making it resilient to stresses like low temperatures and acidity during direct addition.
ILR-specific production guarantees the same or even superior viability, fermentation kinetics, and wine flavour quality compared to classic Fermivin yeasts added after rehydration, providing assurance of high-quality outcomes.
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
Search your solution or product
Tell us about your difficulties, and we will answer you
