Lallemand in collaboration with institutes developed new, more simple but highly efficient protocol for stuck fermentation restart.
Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation.
Inhibiting toxic compounds, such as Short and Medium Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Pesticide residues (fongicide, herbicide, insecticide) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and the wines fruit character (Noguerol-Pato et al, 2014).
ResKueTM is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties level, and possessing a high sorption capacity.
Please click here to see the new protocol New protocol 4 stuck AF