АDIG – Renewing suspended fermentation

ADIG presents a scheme for the preparation of ferment for the renewing of suspended fermentation.


Please insert wine quantity:

hl (hectoliters)
                

Ferment volume: - , Vitilevyur DV10 -

1) Yeast rehydration (duration: 20 min. ):

  • Dissolve Vitilevyur DV10 в in mineral water with temperature of 35°C.
  • Leave it for 20 minutes and then have it homogenized.

2) Reseeding (duration: 6-12 hours):

Blend the following :

  • ferment from phase 1).
  • wine for refermentation.
  • sugar syrup with a concentration of 500 g / l of sugar syrup (equivalent to sugar)
  • Compose phosphate -

Homogenize the mixture carefully and measure initial relative density (in fact, ferment’s activity will be evaluated based on it).

It must not be allowed to fall below 1005.

Maintain t = 20°C

As soon as density reaches 1010, move to adaptation phase.

3) Adaptation to alcohol (duration 48-72 hours) : :

Blend the following:

  • ferment from phase 2
  • wine for refermentation
  • sugar
  • water
  • Compose phosphate

Homogenize the mixture carefully and measure initial relative density.

Maintain t= 20°C

Stir every morning and evening to create aeration and measure relative density.

Density decrease at full activity should be 6-12 units a day.

Ferment must stay “sweet” throughout its preparation (d > 1005).

Move to seeding phase upon reaching density of 1005 - 1010 and after microscopic observation.

4) Seeding in the tank:

with the obtained ferment from phase 3 (10% or ), seed wine (= ) by:

  • leaving the ferment on the tank’s surface, without stirring
  • maintain t = 18-20°C in fully refilled container!
  • Conduct daily analysis: residual sugars, volatile acidity, yeast activity

Important: In this stage the environment lacks nutrients and it is therefore recommendable to add 20 g/hl of Compose phosphate (or other nutrition).



Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.


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