DYNASTART

fermentation activator WITH delayed ACTION.

DYNASTART is an alcoholic fermentation activator made from yeast originating products, naturally high in essential nutrients. This preparation corresponds to a new concept of use, during the re-hydration stage, in order to achieve a quick, clean finish of alcoholic fermentation.

I - CHARACTERISTICS:

Lagging or sluggish fermentations can be cause by nutrient deficient juice, or when severe fermentation conditions leads to difficult yeast growth: juice with high sugar level, low turbidity, low temperature and anaerobic fermentations.

Whatever its origin: nutrients, physical, chemical or microbiological, stuck fermentation problem is never easy to solve and represents an important quality risk for wine. In order to achieve good fermentation profiles and to avoid organoleptical spoilages due to those stuck fermentations Laffort Oenologie developed a new fermentation activator with a postponed activity: DYNASTART. DYNASTART is added during the re-hydration of the active dried wine yeast culture to help the yeast in finishing the alcoholic fermentation successfully.

II – Application:

The research works of Lafon-Lafourcade (1984), and Munoz and Ingledew (1989) showed the enological the benefit of yeast hulls during the fermentation (removal of inhibitions, survival factors contribution …).

DYNASTART is a mix of various yeast products (yeast hulls, inerted yeast), that brings a combination of natural necessary nutrients directly assimilated by yeast.

Fermentation rate and yeast population evolution in comparison with a Dynastart addition

Because DYNASTART facilitates the synthesis of the component of the membrane of yeast , the overall compound assimilation (ammonium, amino acids, sugars …) is improved, so the metabolism of the yeast.

In high risk vinification or poor juices, DYNASTART will be specially recommended to prevent problems of fermentation in order to guaranty a better assimilation of sugars as well as a better membrane flow of the last generations of yeast cells.

Its use will improve the kinetic of fermentation and decrease the formation of acetic acid and sulphur compounds always more important when the conditions of yeast development are difficult.

DYNASTART also fix the inhibitors of the fermentation, like the short chain fatty acids, capable to slow down the yeast activity.

DYNASTART is low in growth factors. A complementary addition of nitrogen remains necessary in the case of deficient juices.

DYNASTART has to be added in the water of re-hydration of the starter, before the yeast.

Mix the determined dose of DYNASTART for the tank to be fermented in the water of the starter, then follow the regular dry yeast re-activation procedure recommended by the manufacturer.