International Code of Oenological Practices

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Treatment with yeast ghosts

II.2.3.4 Treatment with yeast ghosts

Classification :

  • Yeast hulls: processing aid

Definition :

Addition to the must, to the fermenting must or to the wine of a preparation of yeast ghosts.

Objectives :

a)        To prevent sticking of the alcoholic fermentation

b)       To facilitate the completion of slow fermentations.

c)        To treat “stuck” fermentations.

Prescriptions :

a)        Yeast ghosts are added before or at the start of fermentation for objective (a); at the end of the fermentation for objective (b); before the yeast inoculation for objective (c).

b)       The doses used shall not be greater than 40 g/hl.

c)        The yeast ghosts shall comply with the prescriptions of the International Oenological Codex