WineSeq, our wineries detective continues giving solutions to the winemakers. The fermentative issues are not a problem for him, and today he faces a case of re-fermentation. Do you want to discover the solution?

This real case begins in a low-production and internationally recognized winery that makes organic wines and practices sustainable viticulture. This winery elaborates, among other types of wine, sweet wine, and they detected some problems during the refrigeration. The volatile acidity was increasing and the product’s taste suffered alterations. Everything indicated that there were signs of re-fermentation.

WineSeq performed his advanced and innovative tests on the must and across the whole fermentative process to find the key of the problem. The microbial analysis allowed to detect a cryophilic yeast, which started to dominate the population at the lower temperature, preventing the stoppage of the process and giving rise to a re-fermentation. Bad news! A complete study of the yeasts population showed us that the cryophilic yeast Saccharomyces kudriavzevii displaced Saccharomyces cerevisiae, and it occurred after the application of a cold process during the tenth day of fermentation. The solution to this problems was in the hands of the wineries detective. His suggestion was to inoculate a cryotolerant yeast such as Saccharomyces to avoid contamination during fermentative maceration, and also, he recommended a microbiological treatment of the deposits where cryophilic fermentative yeast species are detected by the addition of sulfur dioxide.

The solution was right and, one more time, WineSeq could give the correct answers to the winemaker and save the winemaking process and allow the winery to sell the wine produced in the market.