INITIA is an oxygen-scavenging yeast to protect aroma and color.
INITIA is a pure culture of Metschnikowia pulcherrima that quickly consumes oxygen. When added to freshly pressed white or rosé juice INITIA can prevent browning and other damaging oxidative effects. Resulting wines have fresher aromatics and brighter color. INITIA consumes oxygen faster than SO2, making INITIA ideal for low chemical input winemaking.
This non-Saccharomyces yeast, selected by the Institut Francais de la Vigne (IFV) in Beaune, France, has very low fermentative abilities. As such, inoculation with a selected Saccharomyces strain and a balanced fermentation nutrition strategy is necessary to complete alcoholic fermentation.
25 g/hL; 2 lb/1000 gal
Prior to inoculation ensure that the free SO2 is <15ppm, juice temperature is 4-20°C (39-68°F) and YAN >150 ppm.
Rehydrate INITIA in ten times it weight of chlorine free, 20-30°C (68-86°F) water and stir gently. After 15 minutes stir gently again. Slowly combine some of the juice with the rehydrated yeast to drop the temperature 10°C (18°F) and hold for 15 minutes. This step may be repeated until you are within 10°C (18°F) of the juice temperature, however the process should not take more than 45 minutes. Add rehydrated INITIA to the press pan as the juice is en route to the settling tank.
Once the juice has been racked to the fermentation vessel, a S. cerevisiae strain should be added following the recommended Saccharomyces rehydration protocol and using Go-Ferm Protect Evolution™. Due to the possible consumption of nutrients by INITIA, YAN should be measured and supplemented as necessary when Saccharomyces strain is inoculated.
Dated expiration. Store in a dry, environment at 4 °C (39 °F). Once opened, use immediately.