For standard primary fermentation inoculation, we recommend an addition rate of 2 lb/1000 gal (25 g/hL) of total juice to achieve a stable and effective population. For high Brix (greater than 25 °B) juices, increase the inoculation rate to 2.8 lb/1000 gal (35 g/hL). To restart a stuck/sluggish fermentation, refer to Scott Labs Recommended Method to Restart Stuck Fermentations.

Please refer to our Easy Steps for Optimal Yeast Rehydration PDF. (PDF)

To restart a stuck/sluggish fermentation, please refer to the following PDFs:

• Scott Labs Recommended Method to Restart Stuck Fermentations. (PDF)
• Lallemand's Overcoming Stuck and Sluggish Fermentations. (PDF)
• Laffort Protocol for Restarting Stuck Fermentations. (PDF)

Select yeast based on the grape and style of wine you would like to create. You should also consider your fermentation conditions (e.g. temperature, high BRIX, etc.) and must nutrient levels (YANC). Select the best strain that can tolerate and thrive in your must/juice condition and still deliver the sensory characteristics you desire. For more information about our available strains, please refer to our yeast products page. Please refer to our Varietal Reference Chart (PDF) for suggested yeast strain by varietal type.

The top yeast strains for fruit wine fermentation are ICV-K1 (V1116), EC1118, DV10, 71B, Actiflore C, VL1, R2, and W15. For cider fermentation, DV10 is a top choice, followed by ICV-K1 (V1116) and EC1118.

Some yeast strains are able to metabolize malic acid at greater rates then others. VRB, 71B and AC- are yeast strains that have been observed to reduce malic levels.

Killer yeast contain a toxin in their cell wall structure that allows them to kill toxin sensitive foreign yeast cells. Most killer strains of S. cerevisiae have good fermentation kinetics and, therefore, have a greater chance of dominating the fermentation. If indigenous yeast is perceived as a potential problem, strains with this factor may be beneficial. Our various yeast strains can exhibit, be sensitive to or have a neutral reaction to this factor.

Each yeast strain has a temperature range in which it is most active or most sensitive. For specific yeast temperature requirements, please refer to our Yeast Reference Chart. (PDF)

A good yeast selection for a wine with a high fructose fraction is ICV-KI (V1116). ICV-K1 is fructophilic and a vigorous fermenter. This strain exhibits a killer factor that is helpful when indigenous yeast are still present.

The first yeast strain used may not have acclimated to a difficult condition of the wine or was inoculated with a low population. It is often better to chose a strain better adapted for high alcohol, high SO₂, or a competitive atmosphere. Using the same strain may work the second time, but it may not. Make sure to carefully follow a recommended restart protocol.

A dried yeast culture will begin to absorb moisture as soon as it is opened. This can trigger the yeast to reactivate. If no must or nutrients are available the yeast die or become weakened. An open container also becomes a rich media for possible microbiological growth. It is recommended to close a container tightly immediately after opening. The balance should be used within a short period of time (1-2 weeks).

Store yeast in a cool, dry environment.

A brief guide to unique wine adjectives.

• Butyric: Rancid butter or spoiled cheese odor derived from butyric acid (bacteria spoilage).
• Foxy: Taste and smell derived from methyl anthranilate, characteristic of Labrusca grapes. The aroma of Concord grape juice is a good example.
• Flor: The odor derived from film yeast, such as is found in Sherries.
• Gassy: Dissolved CO₂ causing a sensation on the tongue and palate. Often found in young wines like Italian frizzante wines.
• Stagnant: The transcendence of a stagnant water odor to the wine caused by storage in vessels previously filled with sitting water.
• Rancio: oxidative odors in conjunction with a sherry-like aldehyde odor.

Note: Please use these delightful adjectives with care! (We assume no responsibility for improper use of these powerful descriptors.)

Store at 4°C (refrigerator). Do not freeze.

At optimal conditions, one year for ProRestart DV10 and six months for ProDessert BA11.

Put remaining beads in an intact bag. If loss of beads is extreme, turn over tank twice a day to circulate beads and filter after fermentation as you would in a standard fermentation.

A maximum final alcohol tolerance of 15.5 % alcohol and a free SO₂ < 15 mg/L. Previous additions of yeast hulls (25-30 g/hL) may considerably improve the efficiency of ProRestart DV10 due to the absorption of toxins.

Yes. ProRestart DV10 can be used twice if desired. Be careful to only reuse when no question of cross-contamination exists. Request procedure for sugar solution storage for short periods between use.

No. ProDessert BA11 should be used only once.

ProRestart DV10 has been proven to work in high fructose environments. However, more fructophilic (fructose loving) standard yeast strains, such as ICV-K1 (V1116), may be preferred.

The alginate should not impart any characteristic to the wine.

No. ProDessert BA11 is not designed to withstand the more difficult conditions of a secondary fermentation. ProElif DV10 was developed for that purpose.

Tank bags should be filled with no more than 5 kg of encapsulated yeast. Tie bags to strings attached to the top of the tank and anchor the bag with a weight or ballast to prevent the bag from floating.

The recommended dosage per barrel is 170 g ProRestart DV10 and 227 g ProDessert BA11. Each dose should be divided in half and placed into a 2 barrel bags. Place the filled and rehydrated bags through the barrel bung hole and attach them to the top of the barrel. The use of a ballast is not necessary.

PreRestart DV10 Tech Sheet (pdf)

MBR: Microbe-Be-Ready cultures can be directly added to wine after being rehydrated. Standard cultures must go through a build-up protocol prior to inoculation of the wine. The standard build-up process can take from 5 to 20 days to prepare.

Please refer to our Starting a Standard Malolactic Build-Up Culture PDF. (PDF)

Rehydrate in chlorine-free, 21-25° C (70-77°F) water for 15 minutes. Add the mixture directly to wine.

ML should be inoculated at the end of primary fermentation. This helps avoid competition with the yeast that can lead to stuck fermentations. Bacteria can also produce large quantities of volatile acidity (VA) while fermentable sugars are present.

An optimum environment for malolactic bacteria includes a temperature between 20-25°C (68-77°F), alcohol below 13% (v/v), total SO₂ below 25 ppm, pH above 3.4, little or no oxygen, low levels of short and medium chained fatty acids, low levels of organic acids and low levels of polyphenols.

If your wine is bordering the optimal limits for the bacteria environment, nutrients may be desired. Nutrients like MaloStart can be used to help ready the wine for inoculation by reducing toxic influences on the bacteria and promoting growth. Other nutrients like Opt'Malo Plus can be useful to create an environment that promotes clean and quick MLF.

If your VA is creeping, you may already have lactic acid bacteria (LAB) present in your wine. Before inoculating first control the VA problem by assessing contamination and treating with lysozyme, SO₂ or whatever is appropriate for the situation.

In the world of ML, some strains produce more diacetyl than others. Diacetyl is the compound responsible for the "buttery" character found in white wine. Standard OSU is well known for its diacetyl production.

ML strains should be selected based upon desired sensory effects and specific wine fermentation conditions. For a description of our ML strains, please refer to our Malolactic Bacteria Culture Page.

Air traps can be used to see if metabolism is occurring in the wine. Also paper chromatography can normally be used to monitor the production and reduction of lactic and malic acids. Another method is to listen for the small bubble "spritzing" usually found in these fermentations.

Traditionally SO₂ has been used to control the rate and occurrence of MLF, however lysozyme can be used effectively to control the aspects of MLF and reduce the total amount of SO₂ needed. Ultimately, sterile filtration is the best way to ensure complete removal of malolactic bacteria.

A bacteria culture will retain some of its viability even after being opened. Once opened, however, the bacteria media will become susceptible to contamination. Exposure to moisture in the air can encourage the bacteria to start growing in the package, thus reducing viability significantly. If you do decide to save your leftover bacteria, store in a dry, sealed container below 0°C and used within a short period of time (1-2 weeks).

For short periods of time, bacteria can be stored in the refrigerator at 40°F, however for longer viability store in a freezer below 32°F. Be sure to let the bacteria sit at room temperature before beginning rehydration.

Cultures are marked with production dates and expected viability under different temperatures. (12 months at 40°F and 18 months at 0°F).

Diacetyl is the chemical responsible for the buttery character found in white wines that undergo MLF. Diacetyl is formed as a by-product of the catabolism of pyruvate, which is often derived after MLF from citric acid sources. Citrate and oxygen concentration will increase diacetyl levels while living yeast cells and SO₂ levels in the wine will reduce concentrations. The ML strain used will also have an effect based on its catabolism of citric acid. Thus, there are multiple factors to think about when addressing the "butter issue". The initial state of the wine, winemaking method (for example sur lies) and choice of bacteria strain all must be considered.  For example, OSU is a strong diacetyl producer while MBR 31 produces low amounts of diacetyl.

YANC stands for Yeast Assimilable Nitrogen Content. It is the sum of assimilable nitrogen from ammonium ions and the assimilable Free Amino Nitrogen (FAN) present in the juice/must. Low levels of YANC are associated with the production of undesirable sulfide compounds. Recommended levels range from 250 ppm-350 ppm or higher depending on the initial BRIX level.

No. While both are yeast nutrients, each is a proprietary blend from two different manufactures. While similar in nutrient content, Fermaid K can be added at smaller rates to achieve the same effect as Superfood. In fact, the recommended dose of Superfood is twice that of Fermaid K!

GoFerm immediately gives your desired yeast a leg up over other organisms during fermentation. GoFerm is added to the rehydration water of the selected active dried yeast. A "sponge effect" allows the yeast to soak up the nutrients as they soak up the water. Micronutrients are more bioavailable to the yeast, which encourages a strong and smooth fermentation.

Go-Ferm should be added in the rehydration water of the active dried yeast prior to the yeast addition itself. The recommended dose is to add 2.5 lb Goferm/1000 gal (of total juice/wine) into 20 times its weight of clean 43°C(110°F) water. Stir the GoFerm to dissolve. For optimal performance, maintain a ratio of 1 part yeast to 1.25 part GoFerm.

Fermaid K is best added at 1/3 of sugar depletion at a rate of 2 lb/1000 gal. Fermaid K should be hydrated before adding to an active fermentation to avoid CO₂ release and overflowing of tanks or barrels.

DAP should be used when YANC in below 125 mg N/L. Fermaid K contains some DAP, but for very low Nitrogen content must, DAP is recommended to bring YANC to above 150 mg N/L. Each 2 lb/1000 gal (25 g/hL) addition yields 50 mg N/L inorganic (ammonium) nitrogen.

The recommended addition of Dynastart is 2.5 lb Dynastart/1000 gal (of stuck wine) into 10 times its weight of clean 43°C(110°F) water. Stir solution gently. When the solution has cooled to 40°C (104°F) add your yeast and begin your standard rehydration protocol for that yeast.

Levels can be tested through formol titration or the NOPA method. Inorganic nitrogen can be determined by using an ammonia probe.

Some nutrients do not conform to organic qualifications while others are tailored for this purpose. For organic wine, we suggest Bioactiv or Fermaid 2133.

Fermaid 2133 is a whole yeast cell powder providing amino nitrogen and B vitamins. Fermaid K is a blended complex yeast nutrient containing Magnesium Sulfate, Inactive Yeast, Thiamine, Folic Acid, Niacin, Biotin, Calcium Pantothenate and DAP.

Use yeast hulls to fine out toxins in the case of sluggish/stuck fermentation, to increase the surface area of clarified juice, and to supplement survival factors such as sterols.

The only nutrient that conforms and is documented as Kosher is Fermaid K (Kosher).

Granucel is composed of cellulose powder is used on highly clarified juice to help keep yeast in suspension.

Bioactiv is an excellent nutrient source when inorganic nitrogen (ammonia) is not desired. It can also be added to a sluggish fermentation to boost fermentation performance. It is added at a rate of 2.5-5.6 lb/1000 gal.

Opti-Red is basically a highly specific form of autolyzed yeast. There is some benefit derived from this organic nitrogen source, but the use of Opti-Red should not preclude the use of other nutrients like Fermaid K, GoFerm, Bioactiv or Dynastart.

The nitrogen source of the listed nutrients is as follows:

• DAP=100% ammonium ions
• Fermaid K = ammonium ions + Free Amino Nitrogen (FAN)
• GoFerm and Bioactiv = 100% Free Amino Nitrogen
  
  

Pantothenate helps to keep open important metabolic pathways that dramatically reduce the production of H₂S. Magnesium improves yeast alcohol tolerance.

Yes. Each strain has distinct fermentation kinetics. One strain may require less of one nutrient compared to another strain. Do your research. See our Yeast Quick Reference Chart (PDF) to help determine your yeasts' specific needs.

Yes. Yeast metabolize nutrients at different times throughout fermentation. Dosing nutrients at the most optimal moments can enhance yeast performance. As fermentation progresses and the ethanol level rises, yeast becomes less and less able to assimilate nutrients. For this reason, each nutrient has been created for specific addition times. For example, GoFerm has been designed to add during rehydration. Other nutrients like Fermaid K are added at one-third sugar depletion and never into the rehydration water.

Yes, bench trials are essential to determine proper dosing and efficiency. Each fining product works under a different mechanism and will react to each wine differently. Bench trials and cellar additions should be prepared and used the same way (same temperature, same mixing style, etc.). If bench trials are not performed, the winemaker may risk over-fining or under-fining and could ruin the wine. Take the time to find the right dose. Your wine will thank you.

Fining can be a delicate operation. Product preparation and addition, product concentration, temperature, product age, wine or juice pH, wine metal content and previous fining treatments finning treatments are all factors that can influence the effectiveness of the fining attempt. It is important to follow the manufacturer's instructions and maintain accuracy when using fining products.

Argilact is a combination of bentonite and casein and may be used to help eliminate bitter or off-flavors from Botrytised or mildewed grapes or from heavy press fractions. Polylact is a blend of PVPP and casein and can be used both curatively and preventively against browning and pinking in white juice or wine under extreme or long term storage conditions.

Stabivin can be used to stabilize colloids in a wine. Stabivin can prevent copper or iron casse and can help prevent color drop out in reds.

Gecoll Supra, a liquid gelatin, is a good choice for the reduction of astringency. This gelatin was specifically developed to target harsh tannins and phenolics. Another way to reduce astringency is to add polymerized tannin like TanCor Grand Cru or Tanin Plus. Bench trials are highly recommended prior to use.

Often, Argilact is a fast and easy way to reduce bitterness. If you have already protein stabilized with bentonite, try adding a small amount (25 ppm) of the tannin Galalcool SP to eliminate the bitterness. The Argilact will precipitate the bitter molecules while the tannin will mask it. Bench trials are recommended.

Run bench trials with Argilact, Casei Plus, Polylact and Viniclar. Depending on the degree of oxidition, it may be necessary to use tha more tha one product. Oxidation is easier to prevent than treat. To protect organoleptic soundness, prevent oxidation by adding Argilact or Tanin Galalcool to white grapes and use adequate SO₂.

Run bench trials with Hot Mix Sparkolloid, Ichtyocolle and gelatin. Silica gel can be used in combination with ichtyocolle and gelatin to aid in faster sedimentation.

Sparkolloid is a proprietary blend of polysaccharides and DE. Sparkolloid exhibits a strong positive charge that neutralizes and complexes with clouding particles. Developed in house, Cold Mix for juice and Hot Mix for wine are powerful fining agents available at a minimal cost.

To achieve optimal results, it is best to use Argilact first, and if still needed, follow with bentonite. Bench trials are highly recommended to determine proper dosing levels.

Ichtyocolle is Isinglass treatment developed especially for applications with white and rosé wines. Made from the swim bladders of fish, this fining agent is proven to enhance clarity and brilliance even in wines made from Botrytised grapes.

Gecoll Supra is best used to fine out astringent polyphenols in wine, whereas Gelarom is better used to enhance the fruit quality of a wine. Due to each gelatins specific attributes, Gecoll Supra is often recommended for red wine pressings and Gelarom is recommended for lighter style rosé and white wines.

If stored refrigerated in an airtight container, liquid gelatins should last 2 years.

Carbon, silica sol, oak chips and tannin will bind and precipitate lysozyme with a resulting decrease in activity. Bentonite will bind with and inactivate lysozyme.

Gelatin, potassium caseinate and pectinase do not affect lysozyme activity. In fact, pectinase treatment will help maintain lysozyme activity by breaking-down phenolic compounds that can bind lysozyme.

No! The TTB no longer requires letterhead approval.

The only way to be sure if lysozyme is working is to culture for bacteria before and after addition. While this can be time consuming, it is the only way to be certain that you have accomplished what you intended. Even experts have extreme difficulty discerning a live bacteria cell from a dead bacteria cell in wine. Microscopic examination is not recommended.

You will not decrease the effectiveness of lysozyme by dissolving it in more or less water. If less water is used, it will be harder for the dry lysozyme to go into solution. At very concentrated levels, you may find that the solution is white and opaque rather than clear and colorless. Extra care must be taken in this circumstance to assure that your lysozyme has completely dissolved.

Wait at least one week, even if you have diligently completed your lab trials. Lysozyme is a protein, and it may produce lees (especially in reds) and affect the protein stability in whites. Wine makers should always check and correct for any protein instability before bottling.

Winemakers in Canada do not yet have approval to use lysozyme in their wine.

The rate of activity depends on many factors including temperature, pH, bacterial load, bacterial resistance, and the specific matrix of any given wine. Even though lysozyme starts working immediately, it doesn't necessarily kill all the bacteria immediately. Lysozyme degrades the peptidoglycan in gram-positive bacterial cell walls. If lysozyme-treated wine samples are plated before this reaction has time to complete, then bacteria may recover after plating and produce a "false-positive." To ensure accurate results, wait one week before culturing for microbes.

Like SO₂, a few lactic strains show resistance to lysozyme. Bench-top trials MUST be performed to determine the effectiveness and correct addition rate of lysozyme for your wine.

If the lactic population is below 10⁶ cfu/mL and MLF has started, use 150-400 ppm of lysozyme now. If the population is above 10⁶ cfu/mL, wait for MLF to complete and immediately add 150-400 ppm of lysozyme. Lysozyme cannot be removed by filtration.

Yes. After lysozyme is added to juice or must, there is an eventual decrease in activity. If MLF is desired after lysozyme treatment, use MBR 31, MBR 41 or a standard culture such as MT01 that has known lysozyme resistance. If difficulties are experienced, add 0.25-2.0 lb/1000 gal bentonite to help bind and precipitate the residual lysozyme. Wait a minimum of a few hours to overnight for the reaction to occur, then inoculate with a strong ML starter culture like Lalvin 3X or MT01.

The amount of residual lysozyme activity depends on the type of wine, when the lysozyme was added, bacterial population, and the addition rate. The main contributors to loss of activity are polyphenols. Consequently, red wines retain less lysozyme than white wines. Research on Chardonnay in Europe showed that after 2 months only 16% of the activity remained when lysozyme was added to the must compared to 55-60% when it was added post-alcoholic fermentation. The same study in Pinot Noir showed no residual lysozyme with must addition and 15-30% residual lysozyme activity when added after alcoholic fermentation.

Carbon, silica sol, oak chips, and tannin will bind and precipitate lysozyme with a resulting decrease in activity. Bentonite will bind with and inactivate lysozyme.

Gelatin, potassium caseinate and pectinase do not affect lysozyme activity. In fact, pectinase treatment will help maintain lysozyme activity by breaking-down phenolic compounds that can bind lysozyme.

In most cases, lysozyme does not add a sensory characteristic to either white or red wines. Lysozyme is a protein and can have some fining activity, especially in reds. Several years of research conducted by Dr. Mark Daeschel of Oregon State University found only one case (a very tannic Zinfandel treated with 500 ppm of lysozyme) where an industry panel identified a difference in treatments. The treated wine exhibited softer tannins than the control.

When lysozyme is added to red must, it binds with tannins and polyphenols and typically results in a decrease in color. The significance of the color decrease depends on the initial anthocyanin content of the wine. In general using 100-200 ppm should not cause a decrease in color. In one study, Oregon Pinot Noir treated with 500 ppm showed a color change but the difference was not visually detectable. In another case with Pinot Noir, visual color loss occurred at 50 ppm. Expect any decrease in color to occur in the first few days of treatment. Bench top trials are critical.
When lysozyme is added post-MLF for microbial stability during barrel aging, the effects on color are positive when compared to SO₂. Lysozyme will not bleach color like SO₂. French Pinot Noir treated with 150 ppm of lysozyme showed 15% more color than the same wine treated with 25 ppm of SO₂ after 160 days. It is important to remember, however, that lysozyme is not effective against yeast (including Brettanomyces) or gram-negative bacteria such as Acetobacter.

It is best to first add SO₂, disperse well, let it bind, and then follow with lysozyme.

Bentonite deactivates enzymes. Do not use bentonite and lysozyme simultaneously. If you have already added bentonite, wait for it to settle out and rack off the lees before adding lysozyme. If you have already added lysozyme, do not add bentonite for at least one week, allowing lysozyme time to kill the bacteria. Remember, you may not have any residual lysozyme activity after a bentonite addition. Consider another lysozyme addition if your wine requires further protection.

Yes. Commercial protein stability tests involving acid precipitation indicate that lysozyme treated wines may need more bentonite than wines without lysozyme treatment. This is not, however, always the case. To know for certain how much bentonite is needed, it is critical that standard heat stability tests be performed.

When stored in a closed container at room temperature in a dry environment, the powder form of lysozyme retains 95% activity after five years. A rehydrated 22% stock solution of lysozyme kept in the refrigerator at 4-5°C (39-41°F) retained 90% activity after 12 months.

Lytic activity is highest from pH 3.5 to 7.0 although lysozyme is active over a pH range of 2.0-10.0.

Velcorin inactivates microorganisms by entering the cell and inactivating some of the key enzymes required for cell function. The current thought is that Velcorin causes methoxycarbonylation of histidyl residues in the enzymes alcoholdehydrogenase and glyceraldehydes-3-phosphate-dehydrogenase. Excess Velcorin then completely hydrolyzes in the presence of water.

The effectiveness of Velcorin depends on microbial type, microbial load, pH and other factors. At low doses Velcorin is very effective against yeast and fermentative bacteria. At greater doses Velcorin is also effective against bacteria and certain fungi. The effectiveness of Velcorin also depends on the initial microbial count. Pretreatment of wine must reduce the microbial load to less than 500 microorganisms/mL. Velcorin is not a replacement for good sanitation practices.

Velcorin activity is based on its hydrolysis rate. Hydrolysis occurs when Velcorin reacts with water to form methanol and carbon dioxide. The rate of this reaction is dependent on the temperature of the wine. At 10°C (50°F) it takes approximately 4 hours for Velcorin to completely break down. At 21°C (70°F) break down occurs in about 2 hours.

No. The FDA lists Velcorin as a direct secondary food additive and therefore no labeling is required (21 CFR 101.100).

Velcorin in its pure form is moderately toxic by ingestion, highly toxic by inhalation, irritating to the skin and eyes and combustible if exposed to an open flame. Due to these hazards, people are required to wear safety gear when handling Velcorin and are given regular safety training.

Due to the unique physical properties of Velcorin and to help assure safe handling, Lanxess requires the use of an approved dosing machine. Velcorin is only 3% soluble in water and solidifies at 17°C (63°F). The dosing machine is designed specifically for Velcorin, complete with adequate safety features, a special metering system and temperature controls to prevent Velcorin solidification.

The TTB allows up to 200 ppm of Velcorin in wine, dealcoholized wine and low-alcohol wine (27 CFR 24.246).

Velcorin can be used with nearly all packaging options such as plastics (PET, PVC), cans, glass, bag-in-a-box and others.

Velcorin costs $387.38 per 3 kg bottle. The first price break occurs at purchases over one ton. One bottle of Velcorin will dose 15,000 liters at 200 ppm. This corresponds to a Velcorin cost of 23.3 cents per case (about 2 cents per bottle) when dosed at the legal maximum (200 ppm).

PLOP, PLOP, FIZZ, FIZZ. Let me tell you, it's a relief to not wear that dang mask anymore. Oenosteryl Effervescent tablets by Laffort allow you to make SO₂ additions to small tanks and barrels without protective gear. The effervescent action promotes homogenous distribution throughout the wine and standard sizes allow for easy dosing. Tablets are available in 2g and 5g. Oenosteryl tablets are the future for every winemaker who wants their cellar master to remain their friend.

All of them benefit from the use of specialized gelatins. While the first three products often have gelatin in their final form, wine can benefit greatly from the use of gelatin as a fining agent. Gelatins can be processed to have highly specific surface charge densities. This allows for very precise fining of wine. Gecoll Supra can diminish harsh tannins while respecting the wine's body. Gelarom fines colloidal substances that inhibit or mask positive aromas in light style wines. So next time you are enjoying a jello mold…