Services
Native Fermentation
Non-Saccharomyces Fermentation
Problematic Fermentation
- Isolation of autochthonous yeast
- Long term strain storage & custom inoculum
- Characterization of yeast strains
- Implantation study
Problematic Fermentation
Non-Saccharomyces Fermentation
Problematic Fermentation
- Troubleshoot Fermentation Issues
Non-Saccharomyces Fermentation
Non-Saccharomyces Fermentation
Non-Saccharomyces Fermentation
- Choose non-Saccharomyces yeast for unique flavor profiles and properties
Native Fermentation
- Isolation of autochthonous yeast from vineyard or winery
- Sample from native fermentations and/or areas within 5 kilometers (about 2 miles) of the vineyard.
- Enrich for fermentative organisms over a period of at least 2 weeks.
- Isolate by plating and identify by 26s rDNA sequencing.
- Determine if isolates are native, commercial, or possible hybrids, 24 isolates/ sample.
- Provide long term storage of frozen isolates.
- Follow fermentations and identify principle Saccharomyces strains involved
- Sample inoculum for comparison with fermentation. Plate and pick 10 isolated colonies.
- Test on day 1 or 2 (especially in natural ferment), mid-fermentation (day 6-8), and at end of fermentation (day 10-12). Plate for isolated colonies and pick 36 for analysis.
- Purify DNA from each isolate and test for quality.
- Run multiplex PCR and product size analysis.
- Analyze data and write up comprehensive report for the client.
- Prepare fresh inoculant from native isolate
- Recover frozen yeast and check for purity.
- Grow yeast in bioreactor and collect fresh cream yeast, check for purity.
- Prepare cream yeast for shipment and ship.
- Preparation of custom microbes for other uses as requested.
- Training in yeast processing and handling.
- Characterize yeast strains
- Fermentation of substrate of choice, including sugar panel.
- Optimum temperature, pH tolerance, oxygen requirement, ethanol tolerance, and SO2 tolerance.
- Fermentation curves under various conditions.
- Nutrient requirements including nitrogen,vitamins, and minerals.
- Competitive ability with bacteria, other yeast (killer factors).
