Topic: adaptation

Problems with Fermentation Rate

I may be having problems with a primary fermentation. Here is the background: I have set out to make a Chardonnay from a 15 L "premium" wine kit that is supposed to contain a mixture of concentrated juice and fresh juice. The juice was reconstituted to 23L according to the instructions and placed in a sanitized carboy. I substituted the yeast that came with the kit with 2 packets of...


Yeast Adaptation

Like everyone else, I really do appreciate your help and understanding and I hope my questions won't be too silly for you. We're told yeast will adapt to the medium, at least for scale. But does it also adapt to other characteristics of the medium? If so, would it be possible to lead a yeast strain to adopt different characteristics for further batches? If the adaptation is simply based...


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The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a...
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV),...