Non-Saccharomyces Yeast Rehydration
Last updated:Â 6/2021
Applies to: Winemakers rehydrating non-Saccharomyces yeasts. This protocol is NOT applicable to Saccharomyces yeast rehydration.Â
Best Practices For Using Non-Sacc Yeast
Consult charts below when using a non-Saccharomyces yeast for the following reasons:Â
- 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:
| BIODIVAâ„¢ | FLAVIAâ„¢ | GAIAâ„¢ | INITIAâ„¢ | LAKTIAâ„¢ | |
|---|---|---|---|---|---|
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 1.5-4 °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:
| BIODIVAâ„¢ | FLAVIAâ„¢ | GAIAâ„¢ | INITIAâ„¢ | LAKTIAâ„¢ | |
|---|---|---|---|---|---|
FSO2Â (ppm) | <15 | <10 | <50Â TSO2 | <15 | <15 |
YAN (ppm) | >150 | >150 | >150 | >150 | >150 |
| Temperature | >16°C (>61°F) | 15-22°C (59-71°F) | 4-20°C (39-68°F) | 4-20°C (39-68°F) | >17°C (>63°F) |
Rehydration Instructions
Protocol
step 1: Rehydrate your non-Sacc yeast in 10x its weight of chlorine-free water at 30°C (86°F). Stir.
step 2:Â 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:Â 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.
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