Frequently, the fermentation induced by inoculation through active dry yeasts (LSA) for winemaking, is not always effective, being the “native” yeasts in charge of the fermentation.
An adequate selection and use of the inoculum, as well as its physiological state, are key factors in the development of the fermentation process of a quality wine.
- We carried out a sampling and analysis plan during the fermentation based on the comparative analysis between native strains and inoculated LSA, using molecular techniques.
We made a “DNA Study” of the wine, monitoring the fermentation, and evaluating the usefulness of the inoculated LSAs.
- CARTIF has collaborated with the leading companies in the wine sector.
- We offer a comprehensive PCP throughout the warehouse, detecting possible contamination risks and identifying critical control points.
Projects of reference:
Technological services to the companies