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FAQ |
| ANALYTICAL SERVICES, CONSULTING & SUPPLIES FOR THE WINE INDUSTRY | |
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Frequently Asked Questions
The recommended dosage rate for Go-Ferm is 2.5 pounds per thousand gallons. When ready to rehydrate your active dry wine yeast prior to inoculation, for each thousand gallon to be inoculated, measure out the 2.5 pounds of Go-Ferm and mix into 4 gallons water at 110°F. This mixture will be a thick slurry. Add the 2 pounds of yeast (the temperature will have dropped to the recommended rehydration temperature for yeast, 104°C) and mix well. Let sit for 15 to 20 minutes, stir again and begin adapting to the temperature of the must/juice to be inoculated by slowing mixing in. By avoiding a temperature difference of more than 18°F over a 24 hour period you will decrease thermal shock effects which can cause fermentation problems.
What is the difference between Go-Ferm and Enoferm Protect?
Go-Ferm and Enoferm Protect are both yeast nutrients rich in vitamins and minerals to prevent stuck/sluggish fermentations and protect sensory characteristics. These two nutrients are added during the yeast rehydration phase for the best possible absorption by the yeast. Enoferm Protect has additional naturally occurring sterols and survival factors for use in high risk fermentations such as high Brix musts, Botrytis infections, highly clarified or sulphited musts, and stuck fermentation restarts. Both products have the same instructions for use and have the same 2.5lb/1000gal addition rate.
What does some of the microbiological nomenclature mean when I get plating results?
"lawn of colonies": colonies appear close together, like leaves of grass. This is more colonies than "too numerous to count", although sometimes it is difficult to determine where to draw the line.
"confluent growth": colonies are so dense that they have grown together, so that for the most part it is impossible to distinguish individual colonies. In many cases a lawn of colonies, given enough time, will become confluent growth. Molds, and some non-wine Bacillus, will often outgrow the wine yeast and bacteria on the rich media used to culture for these organisms. Confluent growth of these common environmental contaminants may make it impossible to determine the concentration of things that do grow in wine.
What do you do when wine is partially through malolactic fermentation and volatile acidity level is increasing?
Do a microscan to evaluate bacteria population. Is the wine dry? If not, use Lysozyme to inhibit MLF until fermentable sugar is depleted then reinoculate with malolactic bacteria, maintaining optimum temperature around 70°F. Remember to run volatile acid tests to monitor change.
What are "non-wine Bacillus" and how did they get into my wine?
There are thousands of species of bacteria that, fortunately, cannot reproduce in wine due to the low pH and high alcohol content. Some species, however, form endospores that are resistant to temperature, alcohol, pH changes, etc. These propagules may survive in wine, germinate and reproduce rapidly on the rich media that is used for microbial plating. They sometimes produce large spreading colonies that can obliterate the colonies of wine bacteria and yeast.
Can you identify the species of yeast (or bacteria)?
At Vinquiry we can usually identify the genus of wine bacteria. However, we have to send a culture out to a specialty lab on the east coast for a positive identification at the species level. We can also usually differentiate between glucose fermenters and (aerobic) film yeast cultured from wine, but again, for positive identification we have to send the culture to a lab that specializes in such identification.
What time do I need to get a sample in to Vinquiry for you to plate it on the same day?
We can usually culture a wine sample the same day if it arrives in time for the receptionist to enter it into the computer database. This means that it needs to be at Vinquiry no later than 4:30 pm. There may be other circumstances, such as the work load, that would result in plating being delayed. Be sure to tell the receptionist if it is urgent that you get your results as soon as possible.
How soon can I get my microbiology results?
We usually do microscans the same day. A culture plate needs to be incubated anywhere from two to seven days: Saccharomyces yeast colonies and Acetobacter colonies usually appear within two or three days, but Brettanomyces colonies and lactic acid bacteria colonies often take up to a week to appear.
Can you make a yeast starter culture for me?
We supply yeast cultures on slants, but do not have the facilities to build up liquid cultures of yeast. However, we now carry the Williams-Selyem yeast in a concentrated liquid culture suitable for inoculating 200 gallons of must or juice.
What is the difference in the Lallzyme products?
Lallzyme EX and Lallzyme EXV are pectinases with strong cellulase and hemi-cellulase side activities. Both macerating enzymes have strong side activities for contribution to color stability and enhanced mouthfeel. The preparation is meant to be used on grapes to optimize the tannin reaction while reducing herbaceous notes. Lallzyme EXV has a greater effect on tannin extraction so is targeted for addition to wines destined for aging. Lallzyme EX is proven to offer noticeable improvement to the wine structure, especially enhancing the mid-palate and finish.
Lallzyme C is a blend of pectinases destined for use as a clarifying enzyme. It can be used alone or in conjunction with Gelisol and Silisol for must clarification. It is especially useful for botrytis or other hard to clarify musts.
Lallzyme Beta is a pectinase with strong glucosidase side activity meant for addition to wine only. It is used for increasing aromatic intensity of wines containing the terpene or nor-isoprenoid precursors (like Muscat, Gewürztraminer, Viognier and some Chardonnay.) Please note that it is effective only in wine since the action is inhibited in the presence of glucose.
Does SO2 interfere with the action of enological enzyme products?
When using macerating enzymes like Lallzyme EX or EXV, don't make an addition of SO2 directly with enzymes. An addition of SO2 may be made to the fruit followed by an enzyme addition, but the two original solutions cannot be mixed. The same rule holds for most enzyme applications, don't mix together your sulfites and enzymes prior to addition to fruit or must.
How do I calculate the number of Efferbaktol granules I need for my SO2 addition?
First determine the current SO2 level in your wine, then calculate the difference in that level when compared to the desired level. As an example: If the difference is a 30 ppm addition and you have 800 gallons, use the following chart to determine the quantity of Efferbaktol to use.
Efferbaktol Granules
SO2 per Gallon
2 gram
528 ppm
5 gram
1321 ppm
10 gram
2642 ppm
50 gram 13210 ppm 100 gram 26420 ppm 125 gram 33000 ppm 30 ppm to be added to an 800 gallon tank can be calculated using the Efferbaktol 5 gram sachet size: 1321 ppm/800 = 1.65 ppm/sachet
30ppm/1.65ppm/sachets = 18.2 sachets
or using the 10 gram sachet, use 9 sachets.
If your quantity is 60 gallons (barrel size) use three Efferbaktol 2 granule sachets for an addition of about 26 ppm. For addition to barrels, you do not need to stir or mix.
What is the dose rate for adding Fermaid K?
It is 25 g/hL or 2 pounds per 1000 gallons. This is the legal limit based on the thiamine content as listed in the CFR Chapter 27 part 24.
What is the difference between Fermaid K and Actiferm 1&2?
Fermaid K is a complex nutrient developed by Lallemand to provide both amino and ammonia nitrogen, solids and micronutrients to optimize yeast biomass development and fermentation kinetics. Actiferm 1 & 2 is based on the same principle components, but divided into 2 formulations to be added at different times during the course of fermentation and to work synergistically with oxygen. Actiferm 1 is formulated with the amino and ammonia nitrogen, solids and thiamine and should be added with yeast. After a 5° Brix drop, supplemental addition of Oxygen is recommended at a rate of 5 to 10 ppm. After a 10°Brix drop Actiferm 2 is added. Actiferm 2 is primarily a source of amino nitrogen which yeast cells take up and utilize to preserve cell wall fluidity which offers greater ethanol resistance.
What are the differences between the four direct-addition malolactic cultures that Vinquiry offers?
Enoferm Alpha offers the greatest flexibility for fermentations. It works under low temperatures (52-70°F), low pH (greater than 3.15), high alcohol (up to 16%) and higher SO2 (total SO2 less than 50 ppm) conditions than any direct add bacteria available.
Enoferm Beta allows a safe induction of MLF at pH's as low as 3.1. Good performance under difficult wine conditions, positive sensory contribution especially in reds and security from its low use of sugars and very low volatile acid as well as biogenic amines production.
Enoferm D has been conditioned for high alcohol wines with pH greater than 3.45 and works optimally above 68°F.
Enoferm proVino is pH tolerant to 3.25 and will ferment at 58°F, but works best after a 48-hour reactivation to increase inoculation volume.
What yeasts do you recommend for stuck fermentations?
A quick starting yeast with low nutrient requirements and high alcohol tolerance. The yeast we recommend is Uvaferm 43, Enoferm L2226, Lalvin DV10, EC1118 or K1. New strains are being evaluated for stronger restart potential so watch for the latest developments.
Can I keep my yeast (or bacteria) after I open the package? What is the best way to store it?
Active dry yeast should be stored cool in an airtight container. For long-term storage--longer than a year, increase inoculation rate by 15% to compensate for any activity loss. Freeze dried bacteria should be used immediately after opening. Moisture in the air begins the process of rehydration and the bacteria, with no substrate to feed on, will die.
Can I return yeast for credit if I bought too much?
Our policy on all fermentation type products is that we do not accept returns. Once a biological product has left our warehouse we have no control over storage conditions. To ensure the highest level of activity, we do not accept yeast for returns.
What should I do if my brix level doesn't change after adding yeast?
Assuming you have a brix level above 5°, do a microscan and stain for yeast viability. If no bacteria problems are identified in the scan and yeast viability is low, add 2#/1000gal yeast hulls and reinoculate with 2 to 4 #/1000gal yeast. Maintain temperature around 70°F for optimum fermentation rate to minimize the toxic effects of ethanol.
How much sample must I send in for a particular analysis?
The amount of sample required varies enormously, depending on the analysis. View the requirements for individual analyses on our Sample Requirements page.
How do I treat my fermenting wine to remove the sulfide aromas?
Set up bench trials to determine the effectiveness of a copper addition and the rate needed. Add copper in 2 doses and make sure SO2 levels are maintained post fermentation.
What equipment do I need to start my own winery laboratory?
For the basic wine chemical analysis, plan to run titratable acids, pH, and °Brix. You might want to add SO2 analysis by aeration oxidation or Ripper methents. For °Brix, plan on a refractometer with temperature compensation for juice and vineyard sampling, then a set of hydrometers to monitor fermentation.
What analytical parameters do you use for wine stability for bottling?
For bottling, determine alcohol, pH and SO2 levels. The glucose/fructose levels should be less than 100mg/100mL for wines that are not sterile-filtered and less than 25mg/100mL especially for red wines. The malic acid levels should be less than 30mg/100ml.
