Wild fermentation and commercial Non-Sacc options
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® ® Wild fermentation and commercial Non-Sacc options Lars Petersen Technical Director
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Wild fermentation and commercial Non-Sacc options. Lars Petersen Technical Director. Yeast Ecology in Wild Fermentation. Not all Non Sacc are good or bad! In juice you normally find
Transcript of Wild fermentation and commercial Non-Sacc options
®®
Wild fermentation and commercial Non-Sacc options
Lars Petersen
Technical Director
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Yeast Ecology in Wild Fermentation
• Not all Non Sacc are good or bad!
• In juice you normally find <100CFU/ml of Saccharomyces
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Wild Fermentation
1.00E+00
1.00E+03
1.00E+06
1.00E+09
0 5 10 15 20
Days
CF
U/m
l Sacc
Non Sacc A
Non Sacc B
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Sacc Inoculated
1.00E+00
1.00E+03
1.00E+06
1.00E+09
0 5 10 15 20
Days
CF
U/m
l Sacc
Non Sacc A
Non Sacc B
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Wild Fermentation w. cold soak (Low SO2)
1.00E+00
1.00E+03
1.00E+06
1.00E+09
0 5 10 15 20
Days
CF
U/m
l Sacc
Non Sacc A
Non Sacc B
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Wild Fermentation w. cold soak (High SO2)
1.00E+00
1.00E+03
1.00E+06
1.00E+09
0 5 10 15 20
Days
CF
U/m
l Sacc
Non Sacc A
Non Sacc B
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Controlled "Wild Fermentation"
1.00E+00
1.00E+03
1.00E+06
1.00E+09
0 5 10 15 20
Days
CF
U/m
l Sacc
Non Sacc 1
Non Sacc 2
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Commercial products• Products available in mixed form and pure
“non Sacc” for table wine.– Kluyveromyces thermotolerans – Torulaspora delbrueckii – Pichia kluyveri
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Pure vs. Mixed• Mixed products
– Simple to use all gets added at once– Limited combinations available and limited
options to manipulate
• Pure “non Sacc” products– Conventional Sacc product has to be added– Allows for “sequential” Sacc addition
