BIOREACTOR X10 1.5

Yeast, as a microorganism, is very rapid in multiplying, and thus in propagating biomass, which is why it is easy to assume that a biomass can be created easily. This assumption is theoretically true, however, the metabolic qualities of it, if not properly propagated (under ideal aerobic conditions and with the right carbon and trace elements supply) may then lack the strength to complete fermentation, and in worse cases create unwanted metabolites in the wine that could compromise its quality. This is true whether we just do 2/4 generations or take this technique to the extreme.