ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 115
WHOLE CLUSTER FERMENTATION
PINOTNoir
NOIRFermentation
Whole Cluster IN
Pinot
Whole cluster fermentation imparts unique characteristics in Pinot Noir and all red wine, as it allows the grapes
Whole
cluster
imparts
uniquethe
characteristics
in Pinot
Noirtoand
all red wine,fermentation”),
as it allows the
to create
somefermentation
alcohol in their
cells without
addition of yeast
(referred
as “intracellular
grapes
create
some
alcohol
in ATPGroup
their cells has
without
theof
addition
of that
yeast
as “intracellular
giving to
them
distinct
fruity
aromas.
a range
products
can(referred
be used to
at various
stages of the
fermentation”),
giving
them
distinct
fruity
aromas.
ATPGroup
has
a
range
of
products
that
can
be used at
winemaking process to ensure success of whole cluster fermentation.
various stages of the winemaking process to ensure success of whole cluster fermentation.
Timing
Harvest
Pre-fermentation
Cold Soak
Filling the Tank
Co-inoculation
1/3 Sugar
Depletion
After MLF
Product
MustGuard
Color-Tan
Zyme-O-Color
Plus
Dosage
2 lb/ton
10–20 g/hL
Use
Prevents oxidation during harvest
Rapidly stabilizes color when added during
fermentation
Developed for the maceration and color
16–24 mL/ton
extraction of red grapes
20 g/hL
Fermentation activator 3 times richer in
available nitrogen than basic inactivated yeast
UCLM S377
20 g/hL
SpringCell
Color
Used on structured red wines to increase color
extraction
20 g/hL
Developed to incease the intensity and stability
of color and roundness in red wines
SpringFerm
Complete
SpringCell
Manno
FOR HARD-TO-FERMENT WINE
Preparation of Yeast Starter
For each 1000 gal to be fermented, prepare 44 gal of starter (roughly 5% of mass).
1. Check the total acidity. Juice/must acidification should be as close as possible to pH 3.5; add tartaric acid if needed. The temperature of
the juice/must should be 70°F.
2. Rehydrate the yeast using the following:
SpringFerm
Malo-Plus
YEAST STARTER
With whole cluster fermentation, the stems
release polyphenols and tannins that, together
with high alcohol, can inhibit MLF. CoAs indicated on inoculation for MLF avoids this problem, making
package label it easier and faster with more complex
aromatics and fewer problems with off-flavors.
Add 12–24 hours after the start of primary
fermentation.
Complex fermentation activator based on the
synergies of organic and mineral nitrogen. Add
10–15 ppm/day of pure oxygen when adding
SpringFerm Complete or pump over with
15–20 g/hL
aeration. Additionally, when 7-8% alcohol is
achieved, add 8 g/hL Tani-Heritage, then pure
oxygen (2–4 ppm/day) through the end of
fermentation.
Yeast polysaccharides that add roundness and
20–40g/hL
mouthfeel to the wine
• 2 lb of BC S103 yeast (25 g/hl)
• 2 lb SpringFerm
• 2.4 gal of water
Sprinkle dry BC S103 yeast into clean water (volume 1:10) at 95-100.4°F and stir gently. Wait for 20 minutes and stir again. Add the juice/
must to the suspension (1/3 of its volume) as quickly as possible. Wait 5–10 minutes and check the temperature. Add more juice/must (1/3
of new volume) and repeat the same action, ensuring the temperature drop does not exceed 18°F (10°C). Add 1 gal of acidified (pH 3.5)
and cooled (73°F) juice/must every 10–15 minutes 3 times. The temperature difference between the starter and the tank should not exceed
18°F (10°C). Add the yeast thus prepared to 53 gal of acidified (pH 3.5) and cooled (73°F) juice/must. Add 2 lb of SpringFerm Complete
and keep the juice/must stirred (or pumped over) for 3 hours. If possible, add 10 ppm/day of pure oxygen.
3. Move the starter to an empty tank and then fill up the tank with the rest of the juice/must.
4. When the tank is full, add SpringFerm Xtrem and 1.5 lb/1000 gal of SpringCell Color and pump over aeratively ensuring a circulation
of at least 1.5x of the volume of the tank. Macro-oxygenate with 10 mg/l/day of oxygen).
5. At 1/3 of fermentation (by sugar depletion), add 20–25 g/hL of SpringFerm Complete and 15 mg/L of pure oxygen.
Must Addition
At the destemmer add Color-Tan NT (1 lb/1000 gal) and Zyme-O-Color Plus (0.2 lb/1000 gal). Acidify with tartaric acid to get as close
as possible to pH 3.5 and homogenize by pumping over.
Fermentation
Fermentation temperature 73°F.
If possible, perform an extended delestage (12 hours with cap, 12 hours separate). If not possible, add a low dosage of pure oxygen (3–6
mg/l/day) until 3–4% alcohol is achieved. Then add SpringFerm Complete, increasing the oxygen dosage for 24 hours (adding 10–15
mg/L day). If it is not possible to add oxygen, carry out intensive aerative pumping over (5–8 or more per day). When 7–8% alcohol is
achieved add 8 g/hL Tani-Heritage, then pure oxygen (2–4 ppm/day) until the end of fermentation.
For more information on managing whole cluster fermentation or for assistance with your specific requirements, please contact your
ATPGroup Enology Products Specialist.
For more information on managing whole cluster fermentation or for assistance with your specific
requirements,
please on
contact
yourwhole
ATPGroup
Products
For more information
managing
clusterEnology
fermentation
or for Specialist.
assistance with your specific requirements,
please contact your ATPGroup Enology Products Specialist.
1230 Shiloh Road, Windsor, CA 95492
2 Madison Ave, Larchmont, NY 10538
Tel: 1 (707) 836-6840
www.ATPGroup.com
The information contained in this document is correct to the best of our knowledge as of the revision date. However, no warranties or guarantees are expressed or implied by this document.
For more information contact your ATPGroup Enology Products Specialist or visit www.ATPGroup.com
Rev. 2.0
Updated 8/21/19
PROTOCOLS
114
115
