Encapsulated yeast are alginate beads (a natural polysaccharide extracted from seaweed) containing Saccharomyces or Schizosaccharomyces yeast cells. Encapsulation allows substrates and metabolites to diffuse easily throughout the gel without releasing yeast cells into the must or juice. Once encapsulated, the beads are partially dehydrated in a fluidized bead column and are stored at 4°C(40°F) until ready for use. The dry beads average 2 mm in diameter.
Four encapsulated yeast products are available. Each has a unique winemaking application. ProDessert was developed for fermenting premium dessert wines, ProElif QA23 for secondary fermentation in sparkling wines, ProRestart 43 for restarting sluggish or stuck primary fermentations and ProMalic is for metabolizing malic acid into ethanol.
Double encapsulated yeast for premium dessert wine fermentation
Double encapsulated yeast for secondary fermentation in sparkling wine production
Encapsulated yeast for naturally lowering juice acidity
Encapsulated yeast to restart sluggish or stuck fermentations
For use with ProDessert, ProMalic and ProRestart