Published on September 4, 2024 by Faustine Milard
"Prise de mousse" with a shortened 1-step yeast starter preparation
Summary:
Benoit De Sutter presents a study on the accelerated preparation of yeast starters for the production of sparkling wines, reducing preparation time to 36 hours.
Highlights:
- Optimisation of the process: the new protocol reduces the preparation time for yeast starters from 72 to 36 hours
- Efficiency of SPK 05 yeast: this yeast requires fewer nutrients, enabling rapid and efficient fermentation
- Comparison of methods: the simplified protocol gives similar results to traditional methods in terms of quality and final pressure
- Impact on costs: the reduction in preparation time saves energy and resources, increasing profitability
- Scientific collaboration: the research was carried out in partnership with several institutions, guaranteeing reliable and applicable results
