IOC “GAIA” vingær – Druehøst præfermenteringsbeskyttelse – 600 kr/500 g (IOC, Epernay, Frankrig) (Kopier)

IOC GAIA  – Natural, pre-fermentation protection for grape harvests and musts

OENOLOGICAL APPLICATIONS

From harvest to vat, the micro-organisms responsible for acetic deviations or the triggering of an unwanted fermentation process may undergo uncontrolled multiplication. Risks are increased by reducing sulphites additions, by temperatures that are too high (>10°C) or if the process takes a long time.
The Institut Français de la Vigne et du Vin (French Wine and Vine Institute) has selected GAÏATM, a Metschnikowia fructicola yeast with no fermenting power, to combat this harmful flora. It fills an ecological niche by limiting deviations and the risk of triggering an excessively early alcoholic fermentation. GAÏATM is a major tool for limiting pre-fermentation sulphiting whether used during vatting or in harvesting trucks. It also facilitates implementation of selected, inoculated S. cerevisiae yeasts to guide fermentation, and helps secure the following processes: grape harvest transport, pre-fermenting maceration, “macération de/sur bourbes” (grape lees maceration), skin maceration, must clarification, cold storage and transport of must and air-drying of grape bunches.

OENOLOGICAL CHARACTERISTICS

• Species: Metschnikowia fructicola
• Killer factor: active K2
• Resistance to alcohol: very weak
• Resistance to SO2: 50 mg/L of total SO2
• Resistance to low pH: at least down to pH 3.0 • Optimum temperature for use: 0 to 16°C
(if cold soak, 4 to 12°C).
• Fermenting power: very weak

MICROBIOLOGY QUALITIES

• Revivable yeasts: > 10 billion cells/g.
• Microbiological purity: less than 10 wild yeasts per million cells.

DOSAGE AND USE

• Implantation power: high.
• Multiplication power: high.
• Competition power: high.
• Does not produce unwanted metabolites (in particular volatile acidity).
• Requires sequential use of selected Saccharomyces cerevisiae yeasts for alcoholic fermentation.

• Dosage: 7 to 20 g/hl, to be adapted to the time of use and degree of risk of microbial contamination (functioning depends on the length of the operation, the temperature, the pH, how ripe the grapes are and the amount of SO2 added).
• Rehydrate in 10 times its weight in water at 20 to 30°C. Direct rehydration in the must is not recommended. It is essential to rehydrate the yeast in its own separate container.

• Shake gently and leave it in water for 15 minutes.
• If necessary, acclimatize the water to the temperature of the must by gradually adding the must. The difference in temperature between the must to inoculate and the rehydration environment should be no more than 10°C.
• Rehydrated GAÏATM can be kept up to 6 hours in water alone before addition to the grapes/must. If use is delayed, add must to the suspension after 45 mins of rehydration.
Ensure good homogenization of GAÏATM in the grapes/must to ensure good colonization over the whole volume.

PACKAGING AND STORAGE

• 500 g vacuum packed aluminium polyethylene sachet.
• Store in a cold (4°C) dry place. Once open the product should be used quickly.