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 soakTo freshly pressed juice to protect during transport or cold settlingDirectly 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

Optimal Conditions:


FSO2 (ppm)



<50 TSO2

YAN (ppm)




Rehydration Instructions


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.

Learn More

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.