Alcoholic Fermentation

Co-Innoculation of Yeasts

Rupert & Rothschild in South Africa's Franschhoeck tested co-innoculation on merlot to increase complexity . The used Torulaspora delbruckii at 20 g/hl followed by S. Cerevisiae at 15 g/hl which they noted resulted in a fresh, clean fruity nose with exotic fruit notes, good balance and a structured palate

  • Accredited to:
  • Todorieva