WHAT IS “PITCH RATE”? The term pitch rate refers to the amount of yeast that is added to cooled wort. Pitch rate is generally referred to in cells per milliliter. DO YOU KNOW HOW MUCH YEAST YOU ARE PITCHING? Consistent and reproducible fermentations are not possible without consistent and adequate pitch rates. Quantity of yeast … Continued
WINE OXYGENATION Oxygen is a necessary nutrient for proper yeast growth. Yeast requires oxygen for the synthesis of sterols. Sterols are membrane lipids which help maintain cellular fluidity and permeability enabling cells to grow and bud. Every time a cell buds the cellular sterol content is diluted. Once the level becomes too low (in approximately … Continued
TEMPERATURES Control of fermentation temperature is a critically important factor in quality wine making. The proper fermentation temperature is dependent on many factors, the most important of which is the style of wine to be produced. WHY CONTROL TEMPERATURE? Fermentation produces heat and can cause the temperature inside the fermenter to rise to unacceptable levels. … Continued
SULFUR DIOXIDE ADDITIONS Sulfur dioxide (SO₂) is added to both must and wine for protection from oxidation and microbial spoilage. Sulfur dioxide is highly reactive and a large portion (roughly half) of the compound is bound up immediately after addition. The remainder of the sulfur dioxide is called free SO₂ with a very small portion … Continued
NUTRIENT ADDITIONS Yeast nutrients in winemaking can be very beneficial when used properly. Nutrient levels in musts vary from region to region, vineyard to vineyard, and even row to row within a vineyard. Nutrient level also varies between varieties. NITROGEN Nitrogen is necessary for protein synthesis. If yeast do not have enough nitrogen for protein … Continued
MAKING A MALOLACTIC STARTER CULTURE Wyeast 4007 pure liquid malolactic bacteria culture can be expanded for use with larger volumes through the use of a starter. Starter cultures are a common practice in the winemaking industry. WHAT IS A STARTER? A starter is a term that refers to the process of expanding the volume of … Continued
WINE OXYGENATION Oxygen is a necessary nutrient for proper yeast growth. Yeast requires oxygen for the synthesis of sterols. Sterols are membrane lipids which help maintain cellular fluidity and permeability enabling cells to grow and bud. Every time a cell buds the cellular sterol content is diluted. Once the level becomes too low (in approximately … Continued
USING PREMIUM LIQUID YEAST WITH WINE KITS Wine kits are a very popular way for people to make wine at home. The makers of wine kits have become very sophisticated and they produce some outstanding products. Winemakers often ask us if our products are compatible with the wine kits. Our Premium Liquid Yeast is not … Continued
TEMPERATURES Control of fermentation temperature is a critically important factor in quality wine making. The proper fermentation temperature is dependent on many factors, the most important of which is the style of wine to be produced. WHY CONTROL TEMPERATURE? Fermentation produces heat and can cause the temperature inside the fermenter to rise to unacceptable levels. … Continued
NUTRIENT ADDITIONS Yeast nutrients in winemaking can be very beneficial when used properly. Nutrient levels in musts vary from region to region, vineyard to vineyard, and even row to row within a vineyard. Nutrient level also varies between varieties. NITROGEN Nitrogen is necessary for protein synthesis. If yeast do not have enough nitrogen for protein … Continued