Fermentation
Inoculation of yeast is the second step in the fermentation process during making of white wine. It requires concentrated sulphates, typically with the concentration of 10 g/hl, to be added into the juice. Such approach allows stimulating the participating fermentors and inhibiting the action of spoilage microflora. In the next step, the starter juice has to go through the process of spontaneous fermentation, before it can be added into the tanks, which have been freshly filled, maintaining the concentration of 2-5%. The fermentation process dynamics in this case is largely dependent on the inherent strain ...