http___www.kuchniaiwino.eu_hr_2017_01_14_fermentacija-i-selekcija-kvasca__1.xml
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Fermentation and selection of yeast For the prepared setting (fruit pulp or juice + the first portion of sugar syrup) at temp. startup 18 – 200C, add the nutrient solution in the amount of 3-5g per 10L, by principle, that the more diluted the must, the more medium. Medium, the main ingredient of which is diammonium phosphate, it is necessary for the proper multiplication of yeast and the proper course of fermentation. The following types of media are available: - Basic medium - mineral nutrient solution, the main ingredient of which is diammonium phosphate, it is added to the must in the amount of 3-5g per 10L of adjusting. - Nutrient medium with vitamin B1, e.g.: ENARTIS NUTRIFERM SUPERVIT - contains in addition to diammonium phosphate the addition of vitamin B1, and dextrins that bind substances toxic to yeast, it is added in the amount of 5g per 10L of adjusting. Vitamin B1 stimulates yeast growth and is a powerful fermentation activator. 15g / 50l of medium ENRTIS NUTRIFERM SUPERVIT provides 30mg / 50l Vit. B1 to the setting - the maximum dose for the EU. - KOMBI nutrient, e.g.: ENARTIS NUTRIFERM SPECIAL - contains in addition to diammonium phosphate and vitamin B1, yeast cell wall preparations, which have the ability to absorb fermentation inhibiting substances, including fatty acids. It is added in the amount of 3g per 10L. It is most often used for fruits that are difficult to ferment (e.g.: apples, pears etc.), strongly diluted musts, honey and wine restarts (resuming fermentation after that, like wine will stop working too soon). - ENARTIS NUTRIFERM START multi-component nutrient solution - multi-component nutrient medium of a new type - energy, prepared to initiate alcoholic fermentation very quickly, recommended when fermentation has stopped, contains vit. B1, dosage 20g per 60 do 100 liters of setting, 20g per 50 liters in the case of stopped fermentation - ENARTIS NUTRIFERM AROM - the most advanced medium on the market - consisting of vitamins and specially selected yeast cells z high amino acid content. Free amino acids are the most important substance, are precursors to synthesize the most important substances generated in the fermentation process / alcohols, estry, aldehydy, glycerol, etc./, which contribute to increasing the aromatic intensity and complexity of the wines. To make the most of the nutrient solution NUTIFERM AROM we recommend using Challenege AromaWhite or Challenge RedFruit yeast, which have the greatest metabolic capacity to convert free amino acids into aromatic substances. The next step is to add precious wine yeast, which should be poured right after preparing the setting. Adding wine yeast will reduce uncontrolled fermentation, caused by wild yeast, living on the surface of the fruit. Wild yeast belongs to the group of poorly fermenting yeasts, characterized by low resistance to alcohol - for most of them the upper limit of resistance is 4% alcohol volume. Because we are unable to determine the strain that grows on our fruit, then we cannot determine the end effect of fermentation on wild-type yeast. Occasionally a strain can happen, which is able to completely ferment the sugar contained in the must, but as a rule the wines are weak in both taste and alcohol percentage (6-9%) - at the same time unstable and exposed to diseases, not suitable for longer storage. A serious threat to fermentation on wild yeast is also the excessive production of acetic acid and its esters by numerous wild yeasts Apiculatus. That is why we always recommend the use of noble wine yeast, appropriately selected for the type and color of the set as well as the fermentation conditions, e.g.: temperature. If we use traditional wine yeast, available in dry or liquid form, we have to prepare of them mother yeast (that's how the way is defined, multiplication of yeast before adding them to the batch). Prepare the yeast mother for 2-3 days before setting, according to the recipe, which we can find on every packet of yeast. Please note, that the yeast should multiply properly, keep them in a warm place (constant temperature of about 260C – 300C) until a profuse foam is formed. We select yeast depending on the fruit, wine color and planned strength. The method of selecting yeast is presented in Table No. 2. We can also apply Active Wine Yeast, which do not require prior preparation. They are activated after pouring into 150-200 ml of boiled water at a temperature of. ok. 300C (or at a different temperature indicated on the yeast leaflet). After mixing and waiting for 20-30 minutes., The yeast mother prepared in this way is poured into the setting. The type of active yeast is selected depending on the fermentation method and the type of setting: - ENARTIS Ferm EzFerm - strain selected for its exceptional strength - effectively resumes the stopped fermentation, even under very difficult conditions (with proper procedure). Allows you to get over 18% alcohol. Also recommended for heavy adjustments. - ENARTIS Ferm AromaWhite - mainly recommended for the production of fresh and fruity white wines and rosé wines with an intense fruity character. Neutral in smell and taste, allow you to get a full bouquet of fruit in wine. - ENARTIS Ferm Red Fruit – dedicated to the production of fresh and fruity red wines, and quality wines like: Cabernet Sauvignon, Merlot, Shiraz, etc. Introduces malolactic fermentation, it is characterized by low foaming and high glycerol production. It strengthens the red color and the bouquet of wine. - ENARTIS Ferm SC - universal wine yeast, dedicated to white and rosé wines. They keep the aroma of the fruit used in the wine, the end result is round and full of flavor. - ENARTIS Ferm EsPerlage - dedicated to the production of fresh and intensely fruity white wines, rosé and sparkling wines. They are characterized by high glycerol production and low acidity production. - Oenoferm Riesling – low alcoholising yeast, dedicated to light and fruity Riesling wines. - Oenoferm PinoType – dedicated to light, fresh and fruity rose and red wines, dedicated to PinotNoir strains, PinotBlanc, PinotGris, Chardonnay, win typu Burgundy. Please note, that the temperature difference between the mother yeast, and the setpoint was not greater than 80C. Found on google via: - how to make apple wine - how to make redcurrant wine - wine yeast - yeast to wine - how to make wine yeast - how to make a wine rinse - wine yeast warsaw
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Fermentacija i selekcija kvasca Za pripremljenu postavku (voćna kaša ili sok + prva porcija šećernog sirupa) na temp. pokretanje 18 – 200C, dodajemy pożywkę w ilości 3-5g na 10L, po principu, da što je mošt razrijeđeniji, to je srednji. Srednji, čiji je glavni sastojak diamonijev fosfat, potrebno je za pravilno umnožavanje kvasca i pravilan tijek fermentacije. Dostupne su sljedeće vrste medija: - Osnovni medij – pożywka mineralna, čiji je glavni sastojak diamonijev fosfat, dodaje se moštu u količini od 3-5g na 10L podešavanja. - Hranjivi medij s vitaminom B1, na pr.: ENARTIS NUTRIFERM SUPERVIT – zawiera oprócz fosforanu dwuamonowego dodatek witaminy B1, i dekstrini koji vežu tvari otrovne za kvasac, dodaje se u količini od 5g na 10L podešavanja. Vitamin B1 potiče rast kvasca i snažan je aktivator fermentacije. 15g/50l pożywki ENRTIS NUTRIFERM SUPERVIT dostarcza do nastawu 30mg/50l Vit.B1 – maksymalna dawka dla UE. - KOMBI nutrijent, na pr.: ENARTIS NUTRIFERM SPECIJAL – zawiera oprócz fosforanu dwuamonowego i witaminy B1, pripravci stanične stijenke kvasca, koji imaju sposobnost apsorbiranja tvari koje inhibiraju fermentaciju, masne kiseline, između ostalog. Dodaje se u količini od 3g na 10L. Najčešće se koristi za voće koje teško fermentira (npr.: jabuke, kruške itd.), jako razrijeđen mošt, med i vino ponovno se pokreću (nastavak fermentacije nakon toga, kao da će vino prerano prestati djelovati). - Pożywka wieloskładnikowa ENARTIS NUTRIFERM START – višekomponentni hranjivi medij nove vrste - energija, spreman da vrlo brzo započne alkoholno vrenje, preporučuje se kada fermentacija prestane, zawiera vit.B1, doza 20g po 60 čini 100 litara podešavanja, 20g na 50 litara u slučaju zaustavljene fermentacije - ENARTIS NUTRIFERM AROM - najbardziej zaawansowana pożywka na rynku – w skład której wchodzą witaminy oraz specjalnie wyselekcjonowane komórki drożdżowe z wysoką zawartością aminokwasów. Wolne aminokwasy są najważniejszą substancją, su prekursori za sintezu najvažnijih tvari koje nastaju u procesu fermentacije / alkohola, estry, aldehid, glicerol, itd./, koji doprinose povećanju aromatičnog intenziteta i složenosti vina. Kako biste maksimalno iskoristili hranjivu otopinu NUTIFERM AROM zalecamy użycie drożdży Challenege AromaWhite lub Challenge RedFruit, koje imaju najveću metaboličku sposobnost pretvaranja slobodnih aminokiselina u aromatične tvari. Sljedeći korak je dodavanje dragocjenog vinskog kvasca, koji se treba uliti odmah nakon pripreme postavke. Dodavanje vinskog kvasca smanjit će nekontroliranu fermentaciju, uzrokovane divljim kvascem, koji žive na površini ploda. Divlji kvasac pripada skupini slabo fermentirajućih kvasaca, karakterizira niska otpornost na alkohol – za većinu njih gornja granica otpornosti je 4% volumen alkohola. Zato što nismo u mogućnosti odrediti soj koji raste na našem voću, tada ne možemo odrediti krajnji učinak fermentacije na divlji tip kvasca. Povremeno se može dogoditi naprezanje, Povremeno se može dogoditi naprezanje, Povremeno se može dogoditi naprezanje (6-9%) Povremeno se može dogoditi naprezanje, Povremeno se može dogoditi naprezanje. Poważnym zagrożeniem fermentacji na drożdżach dzikich jest także nadmierne wytwarzanie kwasu octowego i jego estrów przez licznie występujące drożdże dzikie Povremeno se može dogoditi naprezanje. Zbog toga uvijek preporučamo korištenje plemenitog vinskog kvasca, odgovarajuće odabranog prema vrsti i boji skupa kao i uvjetima vrenja, npr.: temperatura. Jeśli stosujemy tradicionalni vinski kvasac, dostupan u suhom ili tekućem obliku, moramo se pripremiti od njih majčinski kvasac (tako je definiran način, množenje kvasca prije dodavanja u šaržu). Pripremite majčinu kvasca za 2-3 dana prije postavljanja, prema receptu, koje možemo naći na svakom paketiću kvasca. Molim Zabilježite, da se kvasac pravilno razmnoži, držite ih na toplom mjestu (uz konstantnu temperaturu od oko 260C – 300C) dok se ne stvori obilna pjena. Kvasac biramo ovisno o voću i boji vina kao i planiranoj jačini. Način odabira kvasca prikazan je u tablici br. Możemy zastosować również Aktivni vinski kvasac, koji ne zahtijevaju prethodnu pripremu. Aktiviraju se nakon ulijevanja 150-200 ml prokuhane vode na temperaturi od. u redu. 300C (ili na drugačijoj temperaturi naznačenoj na uputstvu za kvasac). Nakon miješanja i čekanja 20-30 minuta., Ovako pripremljena matica kvasca ulije se u postavu. Vrsta aktivnog kvasca odabire se ovisno o načinu fermentacije i vrsti vezanja: - ENARTIS Ferm EzFerm – szczep wyselekcjonowany ze względu na swoją wyjątkową siłę – skutecznie wznawia zatrzymaną fermentację, čak i pod vrlo teškim uvjetima (uz pravilan postupak). Omogućuje vam da prebolite 18% alkohol. Također se preporučuje za teške prilagodbe. - ENARTIS Ferm AromaWhite – zalecane głównie do produkcji świeżych i owocowych win białych oraz różowych win z intensywnym owocowym charakterem. Neutralan mirisa i okusa, omogućuju vam da dobijete puni buket voća u vinu. - ENARTIS Ferm Red Fruit – posvećena proizvodnji svježih i voćnih crnih vina, i kvalitetna vina poput: Cabernet Sauvignon, Merlot, Shiraz, itd. Uvodi malolaktičku fermentaciju, karakterizira ga nisko pjenjenje i visoka proizvodnja glicerola. Jača crvenu boju i buket vina. - ENARTIS Ferm SC - uniwersalne drożdże winiarskie, posvećena bijelim i rosé vinima. Zadržavaju aromu voća korištenog u vinu, krajnji rezultat je okrugao i punog okusa. - ENARTIS Ferm EsPerlage - dedykowane do produkcji świeżych i intensywnie owocowych win białych, rose i pjenušava vina. Karakteriziraju ih visoka proizvodnja glicerola i niska proizvodnja kiselosti. - enoferm rizling – drożdże niskoalkoholizujące, posvećena laganim i voćnim vinima rizlinga. - Oenoferm PinoType – dedykowane do lekkich, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina. Molim Zabilježite, svježa i voćna ruža i crna vina, svježa i voćna ruža i crna vina 80C. Proporcije za postavljanje voćnih vina: - svježa i voćna ruža i crna vina - svježa i voćna ruža i crna vina - vinski kvasac - svježa i voćna ruža i crna vina - svježa i voćna ruža i crna vina - svježa i voćna ruža i crna vina - svježa i voćna ruža i crna vina