Non-Saccharomyces Yeast Rehydration
Last updated: 6/2021
Applies to: Winemakers rehydrating non-Saccharomyces yeasts. This protocol is NOT applicable to Saccharomyces yeast rehydration.
WORKING WITH NON-SACC YEASTS
While they require a bit of extra care, the non-Saccharomyces yeasts in our portfolio are powerful tools to enhance wine quality and allow the winemaker to achieve their desired wine style. Be sure to keep in mind the following when working with Non-Sacc yeasts:
A secondary inoculation with Saccharomyces is necessary to ensure a complete alcoholic fermentation. This is because non-Sacc yeast have a very low tolerance to ethanol and CO2, therefore their activity and viability drops once alcohol reaches approximately 5% v/v. YAN will need to be adjusted accordingly for the secondary Saccharomyces inoculation.
Consult strain-specific instructions when using a non-Saccharomyces yeast for two reasons:
- Non-Sacc yeasts need to be rehydrated differently from Saccharomyces yeasts.
- The timing of your secondary Saccharomyces inoculation will depend on the Non-Saccharomyces strain you have selected.
Before beginning, ensure the starting conditions of your wine are compatible with the selected Non-Sacc yeast strain:
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 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 below to determine how long to wait before completing a Saccharomyces inoculation.
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|