Avoid the Hassle of a Full Restart

Waiting is not without consequences… A sluggish or stuck fermentation is an open door for microbial contaminations, which often result in VA production, Brett taint, biogenic amines, mousiness, … thus reducing wine quality. Be proactive, don’t wait and finish fermentation right away.

We have developed a successful, simple approach to finish fermentation, prevent stuck fermentation without the hassle of a restart. We recommend a late inoculation (8-5 Brix left) with 30 g/hL of L.A Bayanus, simply rehydrated with 30 g/hL of OenoStim. This protocol is also very efficient to use on press fractions that might have residual sugars.

1 - Key step: Detoxify with Actibiol

ACTIBIOL - Inactivated yeast, yeast hulls and purified cellulose - is used as a wine detoxifier. It is rreleases growth (vitamins, minerals,) and survival factors (long-chain unsaturated fatty acids, sterols) and binds pesticide residues and inhibitory compounds such as medium-chain fatty acids. ACTIBIOL efficiently detoxifies the wine and provides nutrients to the yeasts to finish fermentation.

We recommend to add 20 g/hL of ACTIBIOL to wine prior to the addition of L.A BAYANUS.

2 - Prepare Yeast for Difficult Conditions

Rehydrate 30 g/hL of L.A. BAYANUS with 30 g/hL of OENOSTIM - Inactivated yeasts rich in sterols, fatty acids, vitamins, and minerals. OENOSTIM ensures an efficient, healthy, and complete fermentation by providing essential elements for a resistant and active yeast cells membrane.