General protocol for second fermentation

Example for the start of refermentation of 5,000 litres of wine.

• Bring 1 kg of ATECREM yeast to a temperature of 25°C (in a bain-marie in a bucket of water at a maximum temperature of 30-32°C) Carefully open the cap and vent according to the instructions in Annex A.
• Dissolve the yeast in 50 litres of pre-sweetened wine at 25°C while stirring constantly (with a pump or stirrer).
• After 1-2 hours, add 50 litres of wine at 25°C + 1 kg sugar + 900 g PROBIOS STRONG dissolved directly in the wine. Keep stirring constantly.
• After 2 hours, add 200 litres of wine at 25°C + 2 kg of sugar + 1.5 kg LYSOPOL dissolved directly in the wine. Keep stirring constantly.
• After 2 hours, add 400 litres of wine at 25°C + 4 kg of sugar.
• Keep in constant stir and wait 12 hours.
• Add to the mass to be re-fermented by keeping the wine at 20°C and constant stirring for 12-24 hours and in any case until a pressure of 0.5 bar has developed in the autoclave.
• When the pressure reaches 0.8 bar, lower the temperature to 18°C.
   

Warning: For good quality sparkling wine, and to ensure a fine grain of perlage, it is advisable to set the fermentation temperature in the autoclave so as not to exceed 0.5 bar of pressure developed per day (2 grams per litre per day of sugar consumed). If fermentation is too fast, lower the temperature to 13°C in 2°C steps.

The sparkling wine base must have 1 ppm copper. Any additions of copper must be made before refermentation.