Page 18 - Grapevine MayJune 2021_REV

In The Winery

benefits throughout the entire process. functional products work to target and improve
those conditions by offering a range of products
“By choosing to direct pitch E2U™ yeast, the that are under a physical form, like micro-granu-
amount of water and heat needed for yeast rehy- lated powder, or a liquified form that offers fewer
dration is decreased along with the amount of inhalation probabilities and high dispersibility
water, energy and additional products used to rates.”
clean the rehydration materials,” said Flesch. “The
winemaker is bypassing traditional rehydration and Fermentis created the first yeast liquid autolysate,
the time, labor and personal miscues that come (ViniLiquid™) in its fermentation aid portfolio. It has
along with that process. There is a reduction of many advantages, including increased safety, supe-
chemicals, needed water and heat sources, and rior pump-ability, quick availability to the yeast and
labor hours needed, reducing labor costs. A stream- shorter fermentation versus using a dry autolysate.
lined fermentation task is completed faster and
results in saved time and higher quality of work “Conditions can dictate whether it is advanta-
with no investment in rehydration agents, materials geous to rehydrate E2U™ before use, but if you
or cleaning chemicals. In some cases, a winemaker choose to rehydrate, you can successfully do so
may potentially be able to replace their propagat- using cold tap water, reducing heat consumption,”
ing/mother tank.” said Flesch. “For example, if conditions are toxic or
challenging for yeast or your fermentation is stuck
“Safety in the winery is also an important issue,” or sluggish, rehydrating E2U™ for use is recom-
said Flesch. “Comfort and safety levels of produc- mended. Sometimes to completely restart a stuck
tion workers can rise by negating the need for extra fermentation, our protocol recommends the build-
water hauling or unnecessary ladder use. The possi- ing of a starter culture. We do recommend rehy-
bility of dust inhalation from a yeast-derived prod- dration in the case of secondary fermentation for
uct is a real health hazard for cellar workers during sparkling applications.”
harvest. Our Certified E2U™ fermentation aids and

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