® ® 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 <100CFU/ml of Saccharomyces
®®
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
®®
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
®®
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
®®
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
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