RESEARCHES REGARDING THE SECONDARY FERMENTATION IN BOTTLES WITH AGGLOMERATED YEASTS
TITA OVIDIU ”LUCIAN BLAGA” UNIVERSITY OF SIBIU, FACULTY OF AGRICULTURAL SCIENCES, FOOD INDUSTRY AND ENVIRONMENTAL PROTECTION, ION RATIU STREET NO.7-9, 550012 SIBIU; E-MAIL: OVIDIU.TITA@ULBSIBIU.RO
The yeast called 5 Agglocompact is a dry yeast, very active, which leads to a compact precipitation of the yeasts cells after the secondary fermentation ends. The conditioning of the raw material wine for the foaming agents was accomplished in the same manner as in the case of using the classical yeasts. After preparing the yeast in the vessels where the fermentation mixture was prepared, the stabilized and conditioned raw wine was introduced, then the 5 Agglocompact yeast was prepared for the triage (20 g/hL wine), then the Brilliant “liquid” for improving the fermentation and the agglomeration effect (60 mL/hL wine) and then the tannin liquid (60 mL/hL wine) to ease the foaming agent’s clarification. The quantity of raw material wine and the tirage liquid are the same as in case of using the classical fermentation. Using the 5 Agglocompact yeast determined a faster fermentation than in the classical variant, making the homogenization process easier, reducing the time for realization of the remuage with 2/3 [1].
