For managing spoilage risks when transporting grapes or juice, or cold soaking reds
Gaia™ is non-fermentative but implants and multiplies quickly, controlling the production of ethyl acetate and acetic acid from Kloeckera apiculata, acetic acid bacteria, and other native microflora. Gaia can protect your grapes during a pre-fermentation cold soak for up to five days if the temperature is <10°C (50°F). Although Gaia was selected for its use as a bioprotectant, it can also help to preserve fruit characteristics and aroma.
Prior to inoculation ensure the total SO2 is <50ppm. Rehydrate Gaia in ten times its weight of chlorine free, 30°C(86°F) water and stir gently. After 15 minutes stir gently again. Slowly combine some of the must with the rehydrated yeast to drop the temperature 10°C (18°F) and hold for 15 minutes. This step may need repeating until you are within 10°C(18°F) of the must temperature, however, the process should not exceed 45 minutes.
Upon juice receipt or once cold soak has been completed, a compatible S. cerevisiae strain should be added following the recommended Saccharomyces rehydration protocol (see Fermentation Handbook).
Store for 24 months at 11°C(52°F). Once opened use immediately.