Download Active Dry Yeasts

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Active dry yeast
Why using active dry yeast?
Fast fermentation
Increase of natural aroma components
Increase of fermentation aroma components
Avoiding of off-flavours
Increase of colours extraction
Avoiding of negative secondary fermentation products:
acetaldehyde, pyruvate, ketoglutarate
Avoiding of sluggish fermentation (especially sparkling wine)
More points to use active dry yeast
To avoid the development of “wild yeasts”
Cloeckera
Hansenula
Metschnikowia
Pichia
Candida
Increase of ethanol concentration
Decrease the SO2 addition
To gain time and money
Development of yeast populations
90
80
Mio. cells / ml
70
60
50
40
30
20
10
0
0
2
4
6
8
Fermentation days
wild yeast
Saccharomyces cerevisiae
Kloeckera apiculata
Metschnikowia pulcherima
Hansenula anomala
Pichia membranefaciens
Zygosaccharomyces ballii
10
Development of yeast populations
Inoculation with 20 g/hL active dry yeast
90
80
Mio. cells / ml
70
60
50
40
30
20
10
0
0
2
4
6
8
Fermentation days
wild yeast
Saccharomyces cerevisiae
10
Vegetative Cell cyclus...
G0
Dauther
Mother
A
B
G1
S
G2
Critical piont
Growth phase
Sporulation phase
M
Stress factor on yeast...
Heat/Cold
Toxin
pesticides
Fermentation
temperature
Osmolarity
High sugar concentration
Nutrients
Heavy metalls
cupper
Nitrogen
Minerals
Vitamine
Fatty acids
Change in Enzymreactions
Change in Genexpression
Adaptation to a new situation - Growth or Arrest
Quelle: S. Hohmann et al., 1997
Rehydration of active dry yeast...
must/water
50 % must/water
is the optimal condition for
the rehydration and
for fast cell growing
Pure must
Pure must is dissatisfied
because of the increased
sugar concentration causing
a high osmotic pressure
Pure water
Pure water causes an
Uncontrolled uptake of
water into the cell.
The worst case is
a brust of the cell
rehydration
start 12-24 h of fermentation
Alcoholic fermentation
Aerobic conditions
Anaerobic conditions
sugar
Glucose-6-phosphate
sugar
Glucose-6-phosphate
NADH
Pyruvate
O2
NADH
Glycerol
TCA and
oxidative phosporylation
Pyruvate
Ethanol
CO2
CO2
Triosephosphate
Ethanol
Oxalacetate
ATP
CO2
Goal: Increase of biomass
CO2
Succinate
Succinate
Goal: Ethanol, higher alcohols,
Fatty acids
rehydration
start 12-24 h of fermentation
Alcoholic fermentation
Aerobic conditions
Anaerobic conditions
sugar
Glucose-6-phosphate
sugar
Glucose-6-phosphate
NADH
Pyruvate
O2
NADH
Glycerol
TCA and
oxidative phosporylation
Pyruvate
Ethanol
CO2
CO2
Triosephosphate
Ethanol
Oxalacetate
ATP
CO2
Goal: Increase of biomass
CO2
Succinate
Succinate
Goal: Ethanol, higher alcohols,
Fatty acids
SIHA Speed-Ferm – Goals…
What is SIHA Speed-Ferm ?
100% yeast preparation
complex nutrient for yeasr:
vitamine, minerals, α-aminoacids, sterole, fatty acids
When to use ?
during the rehydratation of active dry yeast
The effect ?
Micronutrients increase the biomass formation of yeast
no development of wild yeast
Speed - Ferm advantage ?
secure fermentation
higher cell amount during the whole fermentation
Application…
SIHA Speed Ferm
Speed ferm
in 40°C water
Water
30 g/hl SIHA Speed Ferm
Addition to
must
Addition of must 50%
25 g/hl yeast
The Effect at 18°C…
1
0,9
Fermentation temp.: 18°C
Must: Chasan (RZ 240 g/l), FAN: 266 mg/l
yeast: SIHA active yeast 8
0,8
dCO2/dt (g/l.h)
0,7
0,6
SIHA Speed Ferm
0,5
Control
0,4
0,3
0,2
0,1
0
0
50
100
150
200
Hours (h)
250
300
350
400
Cell-development at 18°C…
80
Living cells : 70% = 49*10e6 cells/ml
70
60
Living cells : 43% = 23*10e6 cells/ml
cells*10e6/ml
50
40
Control
30
SIHA Speed Ferm
20
10
0
0
200
hours (h)
400
Oxygen - Effect...
1,6
1,8
+ O2
1,6
1,4
1,2
Yeast 1
Yeast control
1,2
Fermentation rate (g/l.h)
Fermentationrate (g/l.h)
1,4
Yeast +1mg/l
Yeast +7mg/l
1
0,8
0,6
1
+ 7 mg/l O2
0,8
Yeast 2
0,6
0,4
0,4
0,2
0,2
0
0
0
50
100
150
200
Fermentation (hours)
250
300
0
50
100
150
200
250
Fermentation (hours)
Quelle:Julien et al, 2000
20
18
16
14
72 Std.
Ox
yg
en
a
8 m ddit
ion
g/l
Fermentation in Days
Oxygen/Nitrogen-Effect....
48 Std.
12
10
24 Std.
24 h 48 h
72 h
DAHP 30 g/hl
Quelle: S. Krieger, 2003
Addition of nitrogen (f.e.DAP)
-Theoriebefore the alcoholic fermentation
alcoholic fermentation
begin 1/3
middle
stuck fermentation
malolactic fermentation
Sparkling wine
Quelle: M. Großmann, 2003
News – Laws - Europe...
1.
„Fermentatin salt“:
Diammoniumhydrogenphosphat (DAHP)/Ammoniumsulfat
since 08.08.2003: Dosage 100 g/hl
2.
Thiamin:
Dosage 60 mg/hl
3.
Yeast cell wall preparation:
Dosage 40 g/hl
4.
Ascorbic Acid
since 08.08.2003: Dosage 250 mg/l
5. L-Tataric acid-Dosage:
Suisse: yes
Austria: yes (restriction)
Germany: yes for the saison 2003
Nutrient and function ...
Concentration in must
Effect in yeast and
fermentation
problems
N2
150-700 mg/l as assimalble Amino acid metabolism
nitrogen source
and proteine synthesis
Reduction by:
- extreme clairification
- Increased
mustfinnings
- high sugar musts
Vitamin
Normally sufficient
Rate of cell grow of yeast
„oxidative, native Yeast“
metabolise in a great
amount vitamins and
nitrogen
minerals
Sufficient in must
Co-Factor for enzymes
Reduction by extrem must
clairification
Unsaturated differently
fetty acids
for cell growth
metabolised by natural
yeasts
Sterole
For membran synthesis
In deficient bad cell gowth
differently
SIHA-Active dry yeast
Sparkling wine yeasts
Yeast
Description
SIHA 5
Champagne yeast
„Agglocompact“
Use
Chardonnay, Weißburgunder,
Grauburgunder, Kerner
Yeast characteristics
Nut, Apple, Cremant
Nut, Apple, Cremant
SIHA 4
fine Mosseux, for barrel and
bottle fermentation, sluggish
fermentation
Chardonnay, Weißburgunder,
Grauburgunder, Kerner
SIHA 3
Universal yeast, for fruit juice,
for white wine and red wine
Müller-Thurgau, Silvaner,
Grauburgunder, Weißburgunder,
Portugieser, Trollinger
Red wine yeasts
Yeast
Description
SIHA 10 Red
Roman
High alcohol tolerant, high
ability of polysaccharide
extraction
SIHA 8
Colour stabile red wines,
Burgundy yeast
autolyses stabile
Use
Cabernet Sauvignon,
Cabernet franc, Dornfelder,
Lemberger, Syrah, Zinfandel
Spätburgunder, Dornfelder,
Merlot, Schwarzriesling, for
Barrique treatment
Yeast characteristics
Spicy, bitter note
Aroma after cherries,
blackberries
White wine yeasts
Yeast
SIHA 3
SIHA 7
Riesling yeast
SIHA-Varioferm
SIHA Cryarome
Description
Universal yeast, for elegant
fruity white and red-wines
Use
Müller-Thurgau, Silvaner,
Grauburgunder, Weißburgunder,
Portugieser, Trollinger
Aroma yeasts,
Riesling, Müller-Thurgau,
increase grape varietal aroma Muskatsorten, Gewürztraminer,
Sauvignon blanc, sweet wines
Yeast combination, slow
Chardonnay, Weißburgunder,
fermenter
Grauburgunder, Riesling, for
barrique treatment
Cold fermenter at 12-15 °C,
Riesling, Müller-Thurgau,
lyase-activity
Silvaner, Muskateller, Sauvignon
blanc, Bacchus
Yeast characteristics
Tropical fruit,
Ananas, Citrus
Fruits taste, tropical
fruit
spicy, fresh wines,
Cassis, Mouthfeel
Nutritional demand of white wine yeasts
Yeast nutrietional demand
White wine yeasts
Lalvin EC1118
100 Lalvin DV 10
Lalvin QA 23
SIHA 8
Lalvin S6U
150
Low nutrietional demand
SIHA Cryarome
SIHA 7
Lalvin W
Enoferm Simi White Uvaferm CEG
200
0
Enoferm M2
UvafermCS 2
Enoferm M1
Lalvin CY 3079
Uvaferm CM
50
100
Moderate nutrietional demand
SIHA Varioferm
SIHA 3
150
High
nutrietional demand
200
250
Nutritional demand of red wine yeasts
Red wine yeast
Lalvin 71 B
Utrietional demand
100
Low nutriational demand
SIHA 8
150
SIHA 10
Lalvin D254
Lalvin RC 212
Uvaferm 299
Lalvin 2323
200
Lalvin L-2056
0
50
Moderate nutrietional demand
Uvaferm BDX
Uvaferm CM
100
150
High
Nutrietional demand
200
250
Red wine stile
„Pinot“-type
Grape variety
Mash
treatment
Fermentation
After racking
„Bordeaux“-type
Pinot noir, Schwarzriesling
Pinotage
Cabernet Sauvignon,
Cabernet franc, Syrah, Merlot
Desteam and mash
2 - 4 g/hL SIHA-PANZYM® Extract
(> 20 °C 3 - 4 h/< 15 °C 6 - 12 h)
30 - 40 mg/l SO2
Desteam and mash
4 - 6 g/hL SIHA-PANZYM® Extract
Maceration carbonique
Fermentation (20 - 25 °C)
Fermentation (22 - 28 °C)
15-20 g/hL SIHA-8 (Burgundy yeast) 15 - 20 g/hL SIHA-10 (Red Roman)
6-8 g/hL SIHA-Tannin FC
or SIHA-Cryarome
6 - 8 g/hL SIHA-Tannin FC
4 - 6 g/hL SIHA-PANZYM® Fino
Barrique (after 3 year)
SIHA-Sigma Lact.
SIHA-Bactiferm
2 g/hL SIHA-Isinglass
Barriques (new)
SIHA-Sigma Lact.
SIHA-Bactiferm
2 g/hL SIHA-Isinglass
White wine stile
„New world“-type
Grape
treatment
Must
clarification
Fermentation
After racking
No mash
1 - 2 g/hL SIHA-PANZYM® Extract
(> 20 °C 3 - 4 h/< 15 °C 6 - 12 h)
„European“-type
No mash
8 - 10 mL/hL SIHA-Pektinase W
„liquid“ (2 - 3 h)
Good clairification
Good clariification
®
2-4 g/hl SIHA-PANZYM Clair Rapide 1 - 2 g/hL SIHA-Panzym Clair Rapide
30-50 g/hl SIHA-Optigel®
30 - 50 g/hl SIHA-Optigel®
100-150 g/hl SIHA-Puranit®
100 - 200 g/hl SIHA-Puranit®
Cold fermentation (12 - 15 °C)
20 - 25 g/hL SIHA-Cryarome plus
20 - 30 g/hL SIHA-Proferm Plus
2 - 4 g/hL SIHA-PANZYM® Fino
Racking or „sur lie“= „on lees“
SIHA-Sigma Lact.
SIHA-Bactiferm
1 - 2 g/hL SIHA-Isinglass
slow fermentation (15 - 18 °C)
15 - 20 g/hL SIHA-Active Yeast 7
or SIHA-Varioferm
0.6 g/1000 l. SIHA-Vitamin B1
30 g/hL SIHA-Fermentation Salt
Yeast contact time
2 - 4 weeks
SIHA-Sigma Lact.
1 –2 g/hL SIHA-Isinglass
Startseite
Enzymes are the natural
processing aids of maceration …
Effect on cell wall porosity
Mechanism of release of the tannins from the vacuole
Clairification – pectinase – reaction …
Grape variety: White Ugni (Airen-France)
20 °C, pH = 3,09
180
160
NTU (Turbidity)
140
120
Control
Clair
Clair Rapide
100
80
60
40
20
0
0.0
1.0
2.0
3.0
Time (hours)
4.0
5.0
Grape variety: Gros plant (Val de Loire-France)
12°C, pH=3,01
180
160
140
Control
Clair
Clair Rapide
120
NTU (Turbidity)
100
80
60
40
20
0
0.0
1.0
2.0
3.0
4.0
Time (Hours)
5.0
6.0
7.0
8.0
Mouldy grapes...
Enzyme with ß-glucanase activity
fast degradation of botrytis glucane
increase of filterability
protection and stabilization of aroma
increase of mouthfeel by mannoprotein extraction
special effect of “sur lie” treatment:
Degradation of yeast cell wall proteins