WINE: Aeration during primary fermentation

Discuss fermentation, different types of wash, etc
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Mash
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WINE: Aeration during primary fermentation

Post by Mash »

This is for grape wine making........

Here's a mind changer.. We are all thought that oxygen is only required for the first few days..... but.....what about a quick aeration with each punch down??

http://www.micro-ox.com/ferm_macro.htm

https://winemakermag.com/article/good-oxygen
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Easydrinker
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Re: WINE: Aeration during primary fermentation

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Two interesting reads, which went straight through my tired brain.
I will revisit and reread.
But do wonder at what scale of winemaking does it become beneficial?

Robert.
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Mash
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Re: WINE: Aeration during primary fermentation

Post by Mash »

That's a good question. Certainly you could overload a DJ with a stainless steel stone on an aquarium pump, and you need to consider malolactic environment to. I reckon 25 litres is probably the absolute minimum.
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billythekid
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Re: WINE: Aeration during primary fermentation

Post by billythekid »

As I understand it, aerated yeast consume sugars and produce little or no alcohol. They're feeding on sugars during this time to reproduce more of themselves. Once the oxygen is used up, they turn away from reproduction and toward producing alcohol. The reintroduction of oxygen should make them stop alcohol production and begin reproducing themselves again, but all the while eating more of the sugars that would otherwise be converted to alcohol.

In short, aeration is necessary to a point, after which we're simply losing sugars without gaining the alcohol we're after. As long as my fermentation is going well, I wouldn't mess with it. Though, I could see an exception for a stuck ferment.

Bill

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Mash
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Re: WINE: Aeration during primary fermentation

Post by Mash »

Yes I can go with that.

I do wonder if aeration at the end of the fermentation might make for a drier finish.

Aeration at the start might make a quicker fermentation.
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myles
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Re: WINE: Aeration during primary fermentation

Post by myles »

Mash wrote:
Thu Jul 16, 2020 6:57 am
I do wonder if aeration at the end of the fermentation might make for a drier finish.
Interesting. You mean ferment to the desired alcohol and then oxygenate to burn up residual sugar without producing more alcohol?
I have never done it this way. With wine I usually adjust the SG to get the final alcohol I want when fermented out fully. Then kill off the yeast, and sweeten to taste.

Mash wrote:
Thu Jul 16, 2020 6:57 am
Aeration at the start might make a quicker fermentation.
Yes. I always use starters for wine (wash diluted to SG 1040, plus an air stone, in a demijon) to build up an active supply of yeast that gets dumped into the fermenter. I also oxygenate the wash in the fermenter before adding the starter.

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Re: WINE: Aeration during primary fermentation

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myles wrote:
Thu Jul 16, 2020 10:39 am
Yes. I always use starters for wine (wash diluted to SG 1040, plus an air stone, in a demijon) to build up an active supply of yeast that gets dumped into the fermenter. I also oxygenate the wash in the fermenter before adding the starter.
I have not yet made a starter for wine, but do aerate the wash.

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Mash
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Re: WINE: Aeration during primary fermentation

Post by Mash »

Me neither. I use a full yeast dose. Punch down provides o2 at the right time as well.

People often confuse starter & rehydration. Of late external rehydration is considered stressful for the yeast.
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Re: WINE: Aeration during primary fermentation

Post by Easydrinker »

I don't wish to criticise myles making a starter, he does seem to ferment on an industrial scale!
More yeasts that I use from the packet seem to advocate sprinkling on dry, fewer say to rehydrate.

Robert.

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Re: WINE: Aeration during primary fermentation

Post by Mash »

That is not a surprise. The thinking on the subject is changing.

@myles. Are you doing it to grow the ammount of live yeast at pitch?
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Re: WINE: Aeration during primary fermentation

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Mash wrote:
Sun Jul 19, 2020 9:48 am

@myles. Are you doing it to grow the amount of live yeast at pitch?
Essentially that is correct. I do the same for fruit and rum.
I currently start with a packet of dried yeast, and then rapidly grow it on to the correct quantity of yeast to pitch into the fermenter.

In the long term I intend to store yeast in the freezer (with glycerine, in 10 mi centrifuge tubes), and will follow the same process for growing on to pitching rate.

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Mash
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Re: WINE: Aeration during primary fermentation

Post by Mash »

I get that.
Easydrinker wrote:
Sun Jul 19, 2020 1:17 am

More yeasts that I use from the packet seem to advocate sprinkling on dry, fewer say to rehydrate.

Robert.
Dry yeast does have different instructions depending on what the substrate is.
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Re: WINE: Aeration during primary fermentation

Post by Mash »

Crushed my grapes last night, 125 cases. I think the aerator might be difficult to get in... I had forgotten how thick the soup is.
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Re: WINE: Aeration during primary fermentation

Post by Easydrinker »

That sounds like a wash to be reckoned with!
I hope it produces what you want. :)

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Mash
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Re: WINE: Aeration during primary fermentation

Post by Mash »

Got the aerator in a couple of time for 1/2h a time during punchdown.
Trying it in just one FV to see if these is a difference.
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