The team at Anchor Yeast have had published an article in the March 2012 issue of Grapegrower and Winemaker magazine on the newly released NT202 Co-inoculant bacteria.
The conclusion was that Anchor NT 202 Co-Inoculant when used with Anchor Yeast NT 202 ensure a simple, secure and speedy AF and MLF.
Advantages over inoculation after alcoholic fermentation were:
- the heat of the fermentation favours bacterial growth
- the bacteria is inoculated into 0% alcohol and has time to adapt to rising alcohol levels
- ample nutrient supply
- the wine can be sulfured sooner and is thus protected against microbial spoilage (Brettanomyces)
The authors are E. Lerm and M. du Toit from the Institute for Wine Biotechnology, University of Stellenbosch,South Africa and our colleagues Lida Malandra from Anchor Yeast South Africa and Patrice Pellerin from Oenobrands, France.
Anchor NT202 Yeast
Anchor NT202 Co-inoculant Bacteria