Non-Saccharomyces Yeast Rehydration
Last updated: 6/2021
Applies to: Winemakers rehydrating non-Saccharomyces yeasts. This protocol is NOT applicable to Saccharomyces yeast rehydration.
Best Practices For Using Non-Sacc Yeast
Consult charts below when using a non-Saccharomyces yeast for the following reasons:
- Different strains of non-Sacc yeast need to be added at different points in the winemaking process
- Non-Sacc yeast cannot complete alcoholic fermentation because they are inhibited by alcohol. When using a non-Saccharomyces strain, subsequent inoculation with a Saccharomyces strain is required.
- Each non-Sacc yeast strain operates best under certain YAN, temperature, and free SO2 conditions.
Timing of Inoculations:
When to add Non-Saccharomyces
|Directly to the fermentation vessel|
Directly to the fermentation vessel
|Directly to grapes to protect during transport or cold soak||To freshly pressed juice to protect during transport or cold settling||Directly to the fermentation vessel|
When to add Saccharomyces
|After 1.5-3 °Brix drop|
24 hours after FLAVIA
|Upon juice receipt or after cold soak||Once juice is racked to fermentation vessel (white/rosé)||24-72 hours after LAKTIA|
step 1: Rehydrate your non-Sacc yeast in 10x its weight of chlorine-free water at 30°C (86°F). Stir.
step 2: Wait 15 minutes and stir again.
step 3: Slowly add juice/must to the yeast slurry until the temperature of the yeast slurry drops by 10°C. Wait 15 min. Repeat this step until slurry is within 10°C of must. NOTE: this step should not exceed 45 minutes total.
step 4: Inoculate
step 5: After inoculating with your chosen non-Sacc yeast strain, consult the chart above to determine how long to wait before completing a Saccharomyces inoculation.
Interested in learning more about non-Saccharomyces yeasts? For more information about their applications in winemaking and about selecting non-Saccharomyces yeasts from our portfolio, click below.READ ARTICLE