ProElif® QA23 is an encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle.
Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process.
The use of ProElif QA23 results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif QA23 has been used with Opti-White treated base wine with good results.
For ProElif QA23 to be successful, the base wine should fall within these parameters:
Alcohol ≤ 11.5% (v/v)
Free SO2 ≤ 15 mg/L
pH ≥ 3.0
Free Assimilable Nitrogen ≥ 100 mg/L
Calcium ≤ 80 mg/L
Protein Stability = stable
Tartrate Stability = stable
Fermentation Temperature > 12°C(54°F)
The base wine must be stable to avoid agglomeration of the beads which could cause subsequent difficulty during disgorging. All of these parameters act in synergy with one another. It is critical to manage them together. If one parameter is over the limit, try to compensate with the others or ferment at a higher temperature.