Yeast starter

The calculated amount of S02 is added and mixed thoroughly with the grapes, and the opening of the vessel is covered with a cloth to prevent the entry of insects. After 2-4 hrs the pure-yeast starter culture is added—again with stirring so that there is thorough mixing. The cloth cover is replaced. Active fermentation will be apparent within a day or so. 

Henick-Kling, T., Edinger, W., Daniel, P., and Monk, P. (1998). Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. J. Appl. Microbiol. 84, 865-876. 

The use of selected yeast starters for botrytized wine fermentation is strongly encouraged in Germany (Dittrich, 1977 Hoersch and Schlotter, 1990), in Sauternes (Dubourdieu, 1999 Ribereau-Gayon et ah, 2000), and is typical in the newer botrytized wines produced in Australia, and South... 

Pure yeast starter at 2-4 percent volume level is added to the grape juice to initiate the fermentation sooner and to prevent wild yeasts from developing. 

Conduct of Fermentation. The ameliorating material normally is added to the sulfited juice prior to the onset of fermentation and thoroughly mixed in. An actively fermenting yeast starter is added. The large wineries maintain a yeast generator for the propagation of a continuous supply origi-... 

In many countries, alcoholic fermentation is induced by inoculation with a yeast starter culture of Saccharomyces selected for its desirable winemaking qualities (Kunkee, 1984 Kunkee and Bisson, 1993 Rainieri and Pretorius, 2000 Reed and Chen, 1978 Reed and Nagodawithana, 1988). Starter cultures of S. cerevisiae strains are generally used because of to their increased ethanol and sulfur dioxide resistance and production of desirable aromas and flavors (Boulton et al., 1996 Ebeler, 2001 Nykanen, 1986 Reed and Chen, 1978 Reed and Nagodawithana, 1988). 

Make a 1 quart yeast starter in advance. Mash all grains at 152° for 90 minutes. Mash-out at 168° for 20 minutes. Sparge and collect 6 3A gallons of wort. Bring wort to a boil and boil for 30 minutes. Add Centennial hops and boil for 30 minutes. Add Willamette hops and boil for 15 minutes. Add Irish moss and Kent Goldings hops. Boil for 15 minutes more, then turn off heat. Force-cool with a wort chiller, transfer to primary fermenter, and pitch yeast. Ferment for 6 days at 68°. Rack to secondary fermenter and ferment another 8 days at 65°. Prime with 3A cup com sugar and bottle. Condition at room temperature for 1 week, then condition at 50° for 2 weeks. 

Make a 2 quart yeast starter in advance. Add grains to 3 Vi gallons of 170° water treated with 1 teaspoon gypsum. Hold at 155° for 90 minutes. Sparge and collect 63/i gallons of wort. Add calcium chloride and bring wort to... 

Make a 1 quart yeast starter in advance. Treat mash water with Vz teaspoon calcium carbonate. Mash all grains at 130° for 20 minutes. Raise temperature to 158° and hold for 60 minutes. Mash-out at 168° for 20 minutes. Sparge and... 

Make a 2 quart yeast starter in advance. This beer will need lots of cool-aging in the bottle. It has a full, round, and earthy taste. Very promising after 2 months of aging. 

Ahead of time, you will need to prepare a 2 quart yeast starter and have it at a very active stage by the time you are ready pitch. Mash grains for 30 minutes at 130°. Raise temperature to 150 and hold for 80 minutes. Mash-out... 

Make a 1 liter yeast starter 4 days ahead of time. This is a nice, thick, black stout with lots of roasted barley taste. Most of this was consumed at the office Christmas party, and no one complained of hangovers. 

Crush grapes in a large fermenter. Pitch yeast starter. When fermentation is completed, strain out the fermented juice. Either discard the wine or bottle it. Add 5 gallons of water and honey to the fermenter containing the grapes (must). Allow to ferment to completion. Press out wine and rack to a 6 gallon secondary. Rack 3 months later. Bottle the following fall. 

Mateo, J. J. Jimenez, M. Pastor, A. Huerta, T. (2001). Yeast starter cultures affecting wine fermentation and volatiles. Food Research International, Vol.34, No.4, (April 2001), pp.307-314, ISSN 0963-9969... 

Processing protocol may differentially effect survival, growth, and potentially numerical dominance of one yeast over another (see Chapters 4 and 5). Due to undefined contributions of native yeasts, most winemakers rely on the use of commercial active-yeast starters. When added to must/... 

The winemaking community is widely divided with regard to the philosophy and practice of using yeast starters. At one extreme are those that use solely native yeasts and bacteria. Others prefer to begin with native yeasts and latter inoculate with Saccharomyces. Still others use Saccharomyces starters but at lower than recommended inoculum levels. Despite these... 

The causes of sluggish and stuck fermentations include fermentation at temperature extremes, nutritional deficiencies, osmoregulation, ethanol toxicity, and in low-temperature fermentations, long-term anaerobiosis. To these classically ascribed sources can be added failures in adequately preparing yeast starters as well as the presence of inhibitory compounds which may include pesticides and those produced by microorganisms. 

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