Page 17 - Grapevine MayJune 2021_REV

In The Winery

Traditionally, the active dry yeast is poured
onto the surface of at least 10 times its weight in
room temperature tap water and gently stirred
to avoid or break up any clumps. If needed, there
is a 20 minute waiting period to acclimate and
have less than a 10-degree Celsius (50 degrees
Fahrenheit) difference with the tank tempera-
ture. Once it reaches the ideal temperature, the
mixture is transferred into the tank with aeration.
Additionally, most suppliers recommend the use
of rehydrating agents, or yeast derivatives, in the
rehydration water.

Expediting Fermentation While
Reducing Costs: Fermentis E2U™ Yeast

Fermentis by Lesaffre, experts in the fermented
beverage industry, offers an easier way for wine-
makers to start the fermentation process by
streamlining the rehydration process or completely
bypassing it with their line of certified E2U™ active
dry yeasts.

“As a winemaker, it’s always great to have
options,” said Fermentis Regional Sales Manager
Anne Flesch. “With our E2U™ line of yeasts, you
can direct pitch or rehydrate. It is the winemaker’s
choice as to which method is the best for them at
any given time.”

Yeast & Yeast Derivatives Become Easier Flesch told The Grapevine Magazine that for prac-
tical purposes, the best way to direct pitch E2U™
to Use With More Flavorful Results is to pour the yeast directly on top of the tank, or,
for whites and rosés, during tank filling after set-
tling. When choosing to rehydrate E2U™, it can be
By: Gerald Dlubala accomplished under a wide range of temperature
options, in water from 15-37 degrees celsius (59-
98.6 degrees Fahrenheit).

“Whatever option a winemaker chooses, the
wine’s organoleptic characteristics (flavor, wine
and color) or composition (levels of alcohol acidity)
are not compromised,” said Flesch. “Both standard
and E2U™ protocols result in the same perfor-
mance in fermentation kinetics, so it is ideal for the
winemakers who are looking to expedite their pro-
cess without sacrificing anything related to quality.
When time is the most crucial, as time in the cellar
during harvest, this helps save that time.”

Expediting the winemaking process and gaining
more time always seems to be on the agenda for
winemakers, and by direct pitching yeast, there are

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