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Good Rehydration Practices for Selected Yeasts

open the document for the entire procedure.

Key Points

• Correct rehydration and inoculation are crucial for the survival and activity

of selected yeast.

No. 1

􀀁 DO NOT USE JUICE/MUST AT THE BEGINNING of rehydration.

At this stage, dry yeast is not ready to confront the aggressive conditions

of the must (indigenous yeasts, SO2, pH, temperature and

sugars, etc.). The yeast must be given time to gently wake up in

water.

􀀁 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
pre
alcohol fermentation treatments. To ensure the good implantation of the selected yeasts and their dominance over indigenous organisms.

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