With the most accurate, consistent, and reliable cell counts in the industry, you can utilize the guidelines below for different pitching methods and beer styles to achieve healthy and complete fermentations, batch after batch.
Harvesting and repitching yeast is a common practice in many breweries. Depending on the yeast strain, harvesting and storage practices, quality control monitoring, and brewery standards, yeast can be repitched for 5-10 generations.
Consistent and reproducible fermentations are not possible without consistent and adequate pitch rates. Quantity of yeast added to the carboy or fermenter will affect every aspect of your finished product, from attenuation level, to flavor and aroma profile, to clarification.
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.
The proper fermentation temperature is dependent on many factors, the most important of which is the style of wine to be produced.
Sulfur dioxide (SO₂) is added to both must and wine for protection from oxidation and microbial spoilage.