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Wild fermentation and commercial Non-Sacc options

Wild fermentation and commercial Non-Sacc options. Lars Petersen Technical Director. Yeast Ecology in Wild Fermentation. Not all Non Sacc are good or bad! In juice you normally find <100CFU/ml of Saccharomyces. Commercial products.

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Wild fermentation and commercial Non-Sacc options

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  1. Wild fermentation and commercial Non-Sacc options Lars Petersen Technical Director

  2. Yeast Ecology in Wild Fermentation • Not all Non Sacc are good or bad! • In juice you normally find <100CFU/ml of Saccharomyces

  3. Commercial products • Products available in mixed form and pure “non Sacc” for table wine. • Kluyveromyces thermotolerans • Torulaspora delbrueckii • Pichia kluyveri

  4. Pure vs. Mixed • Mixed products • Simple to use all gets added at once • Limited combinations available and limited options to manipulate • Pure “non Sacc” products • Conventional Sacc product has to be added • Allows for “sequential” Sacc addition

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