Fermentation resumption protocol

PREPARING LEAVEN using SELECTYS LA MARQUISE

For wines at the end of sluggish fermentation, or with stuck fermentation
- rack the wine from its fermentation lees
- treat with 20-30 g/hl VIVACTIV ECORCE or VIVACTIV CONTROLE VIVACTIV ECORCE ou VIVACTIV CONTROLE
24 to 48 h before incorporating the leaven (detoxification of the medium)

For fermentation resumption use 20-30 g/hl SELECTYS LA MARQUISE

Note: For wines with acquired alcohol content < 11°5 there is no need to prepare stage 3 <11,5°, la préparation du stade 3 est inutile
Le stade 3 est indispensable lorsque le degré alcoolique acquis est > à 11,5°vol.

PREPARATION TIME: 3 to 4 days

Procedure forhL of wine to be fermented (to be specified)

at a rate of 30 g/hl of yeast, i.e. 1500g SELECTYS LA MARQUISE g SELECTYS LA MARQUISE

1- REHYDRATATION: 15 litres in 30 minutes

litres en 30 minutes

Prepare :

g SELECTYS LA MARQUISE

g VIVACTIV PREMIER

litres WATER at 30°C (measured with a thermometer)

g SUGAR

Stir well at the start of rehydration, allow to stand for about 25 minutes
After 25 minutes, re-suspend and go on to the next stage.

2- ACCLIMATISATION :

litres in 12-18 hours at 20°C (do not exceed 24 hours).

Density drops from 1030 to around 1005 (the medium’s sugar content at 100 g/l)

Add :

kg sugar

litres WINE to be fermented

litres TEPID WATER

g VIVACTIV PERFORMANCE

Stir well again. Keep at 20°C. Stir again 3 to 4 times.
Watch for foam produced during this stage; make sure there is enough headspace.

3- LEAVEN DEVELOPMENT:

litres in 2 days at 20°C

Density drops from 1030 to around 1005 (the medium’s sugar content at 100 g/l)

Stade indispensable si alcool acquis est sup à 11,5°vol.

Add :

kg sugar

litres WINE to be fermented

litres TEPID WATER

g VIVACTIV PERFORMANCE

Aerate 3 times a day by pumping over with air (or, even better, with a microbullage device).
Monitor the drop in density once a day and watch out for the appearance of any off-flavours (reduced notes).
Incorporate into the vat by mixing and aeration, after checking the wine's reaction to air.

Important : For the best chance of success, it is necessary to detoxify the medium before yeasting
(VIVACTIV ECORCE or VIVACTIV CONTROLE) and to combine with a complete fermentation activator (VIVACTIV PERFORMANCE) when yeasting, as the medium is always more or less depleted of growth factors.

Molecular SO2 > 0.60 = good protection

Molecular SO2 0.35 - 0.60 = minimum protection

Molecular SO2 < 0.35 = poor protection < 0.35 = mauvaise protection