ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 136
WHOLE CLUSTER PINOT VINIFICATION
Whole cluster fermentation imparts unique characteristics in Pinot Noir and all red wine, as it allows the grapes
to create some alcohol in their cells without the addition of yeast (referred to as “intracellular fermentation”),
giving them distinct fruity aromas. ATPGroup has a range of products that can be used at various stages of the
winemaking process to ensure success of whole cluster fermentation.
Timing
Product
Dosage
Use
Harvest
AromaGuard
Pre-fermentation
Color-Tan
10–20 g/hL
Zyme-O-Color
Plus
16–24 mL/ton
SpringFerm
20 g/hL
Fermentation activator 3 times richer in
available nitrogen than basic inactivated yeast
UCLM S377
20 g/hL
Used on structured red wines to increase color
extraction
SpringCell
Color
20 g/hL
Developed to incease the intensity and stability
of color and roundness in red wines
Cold Soak
Filling the Tank
Co-inoculation
Malo-Plus
1/3 Sugar
Depletion
SpringFerm
Complete
After MLF
SpringCell
Manno
2 lb/ton
Prevents oxidation during harvest
Rapidly stabilizes color when added during
fermentation
Developed for the maceration and color
extraction of red grapes
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
For more information on managing whole cluster fermentation or for assistance with your specific
For more information on managing whole cluster fermentation or for assistance with your specific requirements,
please contact your ATPGroup Enology Products Specialist.
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