ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 137
YEAST STARTER
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:
• 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.
PROTOCOLS
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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