Inoculation. The introduction of cells or organisms to a carbohydrate, nutrient rich substrate. The organisms in the case of wine-making can be either yeast or bacteria depending on the fermentation you are trying to initiate. Primary fermentation is yeast and secondary or Malo-lactic, is bacteria. The substrate is yummy grape juice. Most inoculations use freeze dried yeasts or bacteria that have to be reconstituted.The yeast has to be mixed well into 40C water and left for 20 minutes. Before the yeast can be ‘pitched’ into the juice the yeast should be within 10 degrees of the juice, which means that you often have to add juice and wait, add juice and wait, add juice and wait. This process gets the yeast very excited! Sometimes the yeast will more than double in size. 
Inoculation of grape juice is the main reason that I hate going to the grocery store after work during harvest. I have yet to figure out how to inoculate a tank without getting covered in juice and yeast. As you can imagine by the end of a 12 hour day I do not smell fresh and clean. A stop to pick up a gallon of milk instigates looks that say ‘Girl, you need to see a doctor about that smell!’ This is the only down side. It doesn't smell bad when you are mixing it or adding it, I think it smells fantastic, but once its on your clothes (in your hair!) it doesn't stay fantastic.
I love doing yeast additions! You can see, hear and even feel the yeast wake up. I even have a song I sing to the yeasties!
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