Encapsulated yeast to restart sluggish or stuck fermentations
ProRestart was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.PRORESTART CAN BE EFFECTIVE WHEN UTILIZED WITHIN THE FOLLOWING SPECIFIC WINE PARAMETERS:
|Potential Alcohol||<||15.5% (v/v)|
|Free SO2||<||20 mg/L|
|Residual Sugar||May work as low as 10 g/L of sugar|
|Volatile Acidity||<||0.61 g/L (acetic acid)|
|Temperature||Optimal 20-22°C (68-72°F)|
Range 12-25°C (54-77°F)
All of these parameters act in balance with one another. It is critical to manage them together. For example, if you have a red wine with high alcohol and high SO2
, increase the temperature to 20-25°C (68-77°F).Note: 25°C (77°F) is a higher temperature than we recommend when using traditional restart protocols.
If harsh wine conditions exist, a more rigorous rehydration protocol may be required. If conditions fall outside of the recommended wine parameters, a traditional build-up method is necessary.To Use:
STEP 1: Preparation of Stuck Wine and Addition of Beads to ProMesh Nylon Bags
- First analyze the sluggish or stuck wine for microbial contamination. If necessary, treat the wine prior to adding the ProRestart. For microbial contamination see information on lysozyme.
STEP 2: Bead Rehydration
- Add 25-30 g/hL (2.0-2.5 lb/1000 gal) yeast hulls to the stuck wine 24 hours prior to bead addition. Rack off of the yeast hulls, if possible.
- Remove the encapsulat ed yeast beads from the recommended 4°C (40°F) storage temperature and allow them to adjust to room temperature. This will avoid thermal shock to the encapsulated yeast.
- Place the beads in the ProMesh nylon bags before rehydrating. See ProMesh bags for dose per bag. To ensure good contact with the wine, distribute the beads evenly throughout the ProMesh nylon bags, leaving plenty of space for bead movement.
Note: The sugar solution does not get added to the wine. It is only necessary to aid in encapsulated yeast activation.
- Prior to rehydration, add the correct concentration of sugar (see chart below) into a volume of clean 37°C (98°F) water 5 times the weight of the beads (or enough sugar solution to completely cover the beads). Once the sugar dissolves, add the ProMesh nylon bag containing the beads.
- Wait between 2 and 12 hours (see chart below for the recommended rehydration length) before adding the beads to the must.
STEP 3: Addition of Beads to Stuck Wine
|Potential Alcohol % (v/v)||Sugar Concentration||Hours of Soaking Required|
- Introduce the ProMesh nylon bags containing the beads into the tank/barrel of stuck wine. The temperature difference between the beads and the wine should be less than 10°C (18°F).
- If several bags are added to the same tank, they must be placed at different heights for better distribution. A weight (ballast) is to be hung beneath the bags to prevent them from floating.
- Bags should be gently shaken several times a day to release accumulated CO2. The wine must be stirred daily without aeration.
- Leave the beads in the wine until the desired degree of fermentation is achieved.
- The encapsulated yeast beads for ProDessert and Pro Restart may need to be “regenerated” if they become clogged with tannins or tartrate crystals. In some reds, high levels of polyphenols may cause ProRestart to slow down. If this occurs, regenerate by rinsing for 1-2 hours in a 40 g/L sugar solution that is 10°C (18°F) higher than the wine temperature (but no more than 35°C/95°F). Then, reintroduce into the stuck wine.
Dated expiration. Store at 4°C (40°F). Once opened use immediately.