Interview with Ilya Yurk from Weincampus Neustadt

Ilya Yurk from the Weincampus Neustadt talks about his personal experience with Oculyze, the advantages of using Oculyze versus monitoring the yeast by using a cell chamber and a microscope, and how Oculyze FW can help prevent stuck fermentation in wine.

 

Oculyze: Hello! Could you please tell us a few things about yourself?
Ilya Yurk: Hello! My name is Ilya, I study wine brewing and enology in Neustadt. We spend a lot of time in the laboratory, i.e. the microbiological laboratory or the chemical analysis of wine.

Oculyze: Why is monitoring yeast during fermentation important?
Ilya Yurk: In university, we are taught to monitor the yeast using a cell chamber and a microscope. The yeast cell count and viability of the yeast are extremely important for the fermentation process. They must be constantly monitored so that the fermentation does not stall or off-flavors are formed.

Oculyze: How does Oculyze FW compare to a lab microscope?
Ilya Yurk: With Oculyze we have the possibility to carry out this surveillance directly on-site in the cellar. Counting on the microscope is often time-consuming, cumbersome, and requires quite a bit of practice. In contrast, the Oculyze system is very easy to operate and can be used quickly by anyone.
In addition, the analysis, the counting of the individual yeast cells, is done automatically and this makes the work enormously easier.
Working with Oculyze is very easy in my opinion; it is operated by a simple smartphone, which allows an analysis directly in the cellar.
In addition, the results of the analyses with Oculyze are saved online so that you always have any analysis at hand when needed and can look over them and compare them. Working with Oculyze saves a tremendous amount of time.

Oculyze: Which parts of the fermentation process did you monitor with Oculyze FW?
Ilya Yurk: For us, it was important to look at the yeast inoculation to make sure it has the right number of cells so that the fermentation can start quickly.
Of course, we also made several measurements with Oculyze during the fermentation process so that problems that could arise are being dealt with in advance.

Oculyze: Who would you recommend the Oculyze FW to?
Ilya Yurk: I would recommend the Oculyze system to anyone who understands how important it is to monitor yeasts during fermentation. Every winemaker, any winery or laboratory will definitely notice that this saves an enormous amount of time.

Many thanks to Ilya Yurk from Weincampus Neustadt!

Passionate about the beer and/or wine making process? So are we! If you’re interested in finding out how you can use our technology to control fermentation and monitor your yeast, save work hours and improve the cost-efficiency of your business, drop us a line at [email protected] or check out our product pages:

Oculyze BB 2.0 (Better Brewing) Yeast Cell Counter App + Hardware
Oculyze FW (Fermentation Wine) Yeast Cell Counter App + Hardware

Also, you can now get access to a fully functional demo account to test our Web App. Completely free of charge and with no commitment to purchase.

  • Interviews

    Interview with Peter Rouwen from Brouwerij Noordt

    We talked to Peter Rowen from Brouwerij Noordt about the “finger in the air” approach to decision making and getting it right with Oculyze.

    Read more
  • Interviews

    Interview with James Roberts from Mobberley Brewhouse

    James Roberts, co-owner and MD at Mobberley Brewhouse, talks in this interview about saving time and boosting accuracy by replacing the traditional yeast cell counting with Oculyze

    Read more
  • Interviews

    Interview with Garry McShane from Cabarrus Brewing Co

    “[Oculyze] is almost like having a whole ‘nother employee to help us with the creative side.”

    Read more
  • 0
      0
      Your Cart
      Your cart is empty