Yeasts starter general protocol for partially fermented musts and wines

Carefully open the cap and vent according to the instructions in Annex A. ATECREM yeasts do not need to be rehydrated. Prepare a pied de cuve as in the following example for 5000 litres of must/wine:

• 200 liters of must at 25° C
• 1 kg ATECREM
• 1 kg Lysopol or Biostimol Liquid
• 1 Kg Probios Strong or Probios Liquid

Keep stirring with agitator or pump for two to four hours. Add to the mass by pumping over or keep an agitator running for a few hours.

Warning

Lysopol should always be added at a dosage of at least 20 g/hl; used in the pied de cuve, it favours the activation of the yeast proton pump, resulting in an increase in total acidity in the finished wines.