Practices for Selected
open the document for the entire procedure.
• Correct rehydration and inoculation are crucial for the survival and
of selected yeast.
DO NOT USE JUICE/MUST AT THE BEGINNING of rehydration.
At this stage, dry yeast is not ready to confront the aggressive
of the must (indigenous yeasts, SO2, pH, temperature and
sugars, etc.). The yeast must be given time to gently wake up in
MONITOR THE TEMPERATURE of the yeast starter and must. Yeast
is highly sensitive to temperature variations. A thermometer must
be used at each step of rehydration.
ADAPT THE YEAST DOSAGE to the must to be inoculated.
Increase the dosage in the following cases:
• Infected harvest
• Recurring or suspected presence of Brettanomyces
• Potential alcohol degree >13% vol.
Minimum dosage is 25 g/hL.
IF NECESSARY*, USE A YEAST PROTECTOR at rehydration to provide
protection that will help the health of the selected yeast at the
start and end of fermentation.
INOCULATE AS EARLY AS POSSIBLE and after any necessary
prealcohol fermentation treatments. To ensure the good implantation of the selected yeasts and their dominance over