ProRestart™ Encapsulated Yeast 1 kg
Item No. 15154
Encapsulated yeast to restart sluggish or stuck fermentations. PRORESTART was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or
Price $231.03
Per Each
Excl. Tax
Each
Description
Encapsulated yeast to restart sluggish or stuck fermentations.
PRORESTART was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.
*Note: PRORESTART encapsulated yeast do not come with PROMESH bags for tanks or barrels. These will need to be purchased separately.
Wine Condition Tolerances:
- Potential Alcohol: < 15.5% (v/v)
- Free SO₂: < 20 ppm
- pH: > 3.0
- Residual Sugar: 10 g/L or higher
- Volatile Acidity: < 0.61 g/L Acetic Acid
- Temperature:
- Optimal Range: 20-22°C (68-72°F)
- Full Range: 12-25°C (54-77°F) - Note: 25°C (77°F) is a higher temperature than we recommend when using traditional restart protocols.
To Use:
- Dosage: 100 g/hL (8lb/1000 gal)
- First analyze the sluggish or stuck wine for microbial contamination. If necessary, treat the wine prior to adding the ProRestart. For microbial contamination see information on lysozyme.
- Add 100g/hL ( 8 lb/1000 gal) yeast hulls to the stuck wine 24 hours prior to bead addition. Rack off of the yeast hulls, if possible.
- Remove the encapsulated yeast beads from the recommended 4°C (40°F) storage temperature and allow them to adjust to room temperature. This will avoid thermal shock to the encapsulated yeast.
- Place the beads in the ProMesh nylon bags before rehydrating. See ProMesh bags for dose per bag. To ensure good contact with the wine, distribute the beads evenly throughout the ProMesh nylon bags, leaving plenty of space for bead movement.
- Prior to rehydration, add the correct concentration of sugar (see chart below) into a volume of clean 37°C (98°F) water 5 times the weight of the beads (or enough sugar solution to completely cover the beads). Once the sugar dissolves, add the ProMesh nylon bag containing the beads.
- Wait between 2 and 12 hours (see chart below for the recommended rehydration length) before adding the beads to the must.
Potential Alcohol % (v/v) | Sugar Concentration | Hours of Soaking Required |
13 | 20 g/L | 2 |
13.5 | 40 g/L | 4 |
14 | 60 g/L | 6 |
14.5 | 80 g/L | 8 |
15 | 100 g/L | 10 |
15.5 | 120 g/L | 12 |
STEP 3: Addition of Beads to Stuck Wine
- Introduce the ProMesh nylon bags containing the beads into the tank/barrel of stuck wine. The temperature difference between the beads and the wine should be less than 10°C (18°F).
- If several bags are added to the same tank, they must be placed at different heights for better distribution. A weight (ballast) is to be hung beneath the bags to prevent them from floating.
- Bags should be gently shaken several times a day to release accumulated CO2. The wine must be stirred daily without aeration.
- Leave the beads in the wine until the desired degree of fermentation is achieved.
Regeneration Protocol:
- The encapsulated yeast beads for ProDessert and Pro Restart may need to be “regenerated” if they become clogged with tannins or tartrate crystals. In some reds, high levels of polyphenols may cause ProRestart to slow down. If this occurs, regenerate by rinsing for 1-2 hours in a 40 g/L sugar solution that is 10°C (18°F) higher than the wine temperature (but no more than 35°C/95°F). Then, reintroduce into the stuck wine.
Storage:
Dated expiration. Store at 4°C (40°F). Once opened use immediately.Downloads
PRO-RESTART- Product Declarations
PRO-RESTART- Safety Data Sheet
PRO-RESTART- Specification Sheet
PRO-RESTART- Technical Data Sheet
Specifications
- Brand
- Proenol
- Minimum Temperature Range
- 10°C - 15°C
ProRestart™ Encapsulated Yeast 1 kg
Item No. 15154
Encapsulated yeast to restart sluggish or stuck fermentations. PRORESTART was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or
Price $231.03
Per Each
Excl. Tax
Each
Description
Encapsulated yeast to restart sluggish or stuck fermentations.
PRORESTART was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.
*Note: PRORESTART encapsulated yeast do not come with PROMESH bags for tanks or barrels. These will need to be purchased separately.
Wine Condition Tolerances:
- Potential Alcohol: < 15.5% (v/v)
- Free SO₂: < 20 ppm
- pH: > 3.0
- Residual Sugar: 10 g/L or higher
- Volatile Acidity: < 0.61 g/L Acetic Acid
- Temperature:
- Optimal Range: 20-22°C (68-72°F)
- Full Range: 12-25°C (54-77°F) - Note: 25°C (77°F) is a higher temperature than we recommend when using traditional restart protocols.
To Use:
- Dosage: 100 g/hL (8lb/1000 gal)
- First analyze the sluggish or stuck wine for microbial contamination. If necessary, treat the wine prior to adding the ProRestart. For microbial contamination see information on lysozyme.
- Add 100g/hL ( 8 lb/1000 gal) yeast hulls to the stuck wine 24 hours prior to bead addition. Rack off of the yeast hulls, if possible.
- Remove the encapsulated yeast beads from the recommended 4°C (40°F) storage temperature and allow them to adjust to room temperature. This will avoid thermal shock to the encapsulated yeast.
- Place the beads in the ProMesh nylon bags before rehydrating. See ProMesh bags for dose per bag. To ensure good contact with the wine, distribute the beads evenly throughout the ProMesh nylon bags, leaving plenty of space for bead movement.
- Prior to rehydration, add the correct concentration of sugar (see chart below) into a volume of clean 37°C (98°F) water 5 times the weight of the beads (or enough sugar solution to completely cover the beads). Once the sugar dissolves, add the ProMesh nylon bag containing the beads.
- Wait between 2 and 12 hours (see chart below for the recommended rehydration length) before adding the beads to the must.
Potential Alcohol % (v/v) | Sugar Concentration | Hours of Soaking Required |
13 | 20 g/L | 2 |
13.5 | 40 g/L | 4 |
14 | 60 g/L | 6 |
14.5 | 80 g/L | 8 |
15 | 100 g/L | 10 |
15.5 | 120 g/L | 12 |
STEP 3: Addition of Beads to Stuck Wine
- Introduce the ProMesh nylon bags containing the beads into the tank/barrel of stuck wine. The temperature difference between the beads and the wine should be less than 10°C (18°F).
- If several bags are added to the same tank, they must be placed at different heights for better distribution. A weight (ballast) is to be hung beneath the bags to prevent them from floating.
- Bags should be gently shaken several times a day to release accumulated CO2. The wine must be stirred daily without aeration.
- Leave the beads in the wine until the desired degree of fermentation is achieved.
Regeneration Protocol:
- The encapsulated yeast beads for ProDessert and Pro Restart may need to be “regenerated” if they become clogged with tannins or tartrate crystals. In some reds, high levels of polyphenols may cause ProRestart to slow down. If this occurs, regenerate by rinsing for 1-2 hours in a 40 g/L sugar solution that is 10°C (18°F) higher than the wine temperature (but no more than 35°C/95°F). Then, reintroduce into the stuck wine.
Storage:
Dated expiration. Store at 4°C (40°F). Once opened use immediately.Downloads
PRO-RESTART- Product Declarations
PRO-RESTART- Safety Data Sheet
PRO-RESTART- Specification Sheet
PRO-RESTART- Technical Data Sheet
Specifications
- Brand
- Proenol
- Minimum Temperature Range
- 10°C - 15°C