Microbiological characteristics :
-Killer positive (K2 protein)
-Fermentation speed : fast
-Lag phase : medium
-Sugar to alcohol conversion : medium (16.5 g/1% alcohol)
-Alcohol resistance : excellent (up to 17-18 % alcohol)
-Fermentation temperature range : 15 to 30°C
Enological properties :
-Volatile acidity production : low (approx. 0.10 g/l eq H2SO4)
-Low production of H2S and SO2
Winemaker’s notes :
To restart a stuck fermentation, some essential rules must be followed :
-acclimatize the yeast to an alcohol medium before incorporating it into the stuck fermentation vat.
-feed the yeast during the preparation of the leaven (acclimation culture) then after its introduction into the stuck fermentation vat.
-detoxify the wine from stuck fermentation before trying to restart fermentation. If the enologist decides to use part of this wine to prepare the acclimation leaven, the
toxins (short chain fatty acids ) must be removed before use.
It is possible to feed Levuline FB during acclimation and just after seeding with a complex fermentation activator like Milieu Total, which contains both a source of nutrients, and also yeast walls capable of detoxifying the wine during stuck fermentation.
In this case it is essential to treat the wine before seeding with Levuline FB.
In warm winegrowing regions, lactic bacteria like Pediococcus can provoke stuck fermentations. The higher the pH, the more easily they multiply. In this case, it is
recommended to check if they are present in the wine (contact your Oenofrance consultant), and, if necessary, filter before restarting fermentation.
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