By yeasting with a specially selected strain, you can obtain greater control over the alcoholic fermentation process. You can leave this process to wild yeast on the grapes, but this means taking a risk in terms of both the fermentation (a premature end to the process, increasing the volatile acidity, etc.) and the aromas in the finished product (it can cause a range of defects). And while it’s essential to choose the right strain, you also have to ensure that it is properly inoculated, protected and nourished. Only then can you rest assured that the alcoholic fermentation will go smoothly, right up to the end. It is crucial to follow the inoculation protocol, ensuring that the yeast population will remain strong and properly added. ACTIFLORE® yeasts are technical strains which will guarantee a complete fermentation without any aromatic defects, even under difficult conditions.
If you’d like a more detailed look at how to rehydrate these strains of yeast, watch our video: “Yeast rehydration protocol”
And if you’re having problems with prematurely arrested fermentation, have a look at our fermentation restart protocol.
All of these documents are available in our LAFFORT & You space.