David Ferreira and Anne Ortiz-Julien*
*LALLEMAND SAS, 19 Rue des Briquetiers, Blagnac 31702, France 
(ajulien@lallemand.com)

Yeast rehydration requires particular care and attention to properly prepare the cells for the harsh conditions of juice and must. Instances where yeast is mishandled can lead to sluggish and stuck fermentations, then sub-optimal wine quality. This important, but time-consuming, step has resulted in winemakers taking short-cuts and looking at alternative methods for inoculation. Juice and must chemistry is changing, in part due to climate change, increasing the frequency of difficult fermentations. To address both issues, the Lallemand Oenology R&D team developed Go-Ferm Sterol Flash (GFSF), a microagglomerated yeast protectant used during yeast rehydration that is non-powdery and dissolves instantly, even at cellar temperatures, resulting in a simplified yeast rehydration protocol. Additionally, based on the unique yeast autolysate selected for GFSF, the sterol content has been considerably increased. Therefore, the provided highly concentrated, instantly dissolving sterols are immediately bioavailable to the rehydrating yeast, protecting it immediately upon contact. With such properties, this protection is so efficient that no water heating or yeast acclimation is needed. This revolutionary approach saves energy, time, and operations in the cellar.

Funding Support: Lallemand