Published on June 14, 2024
Setting the foam with preparation of the leaven in a single step, less tank downtime and energy savings
Nathan Wisniewski talks about the work carried out in partnership with LIF coming Marie-Charlotte Colosio and Richard Marchall from the University of Reims to select a robust yeast and optimize Levin’s preparation protocol for foaming.
Highlights
- Yeast selected for the production of base wine and the taking of foam
- Satisfactory pressure obtained with selected yeast
- Yeast resistant to harsh conditions (low pH, high temperatures, nitrogen deficiencies)
- Levin preparation protocol in a faster and more efficient step
- Shortened preparation time by 17 hours
- No significant difference in foam uptake between the two protocols
- No compromise on final quality
