Suitable for Wine, Cider and Beer.
Sold in a 100 g sachet.
The Wine, Cider and Beer nutrient provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids. The nutrient therefore secures yeast multiplication and viability during fermentation, ensuring optimum yeast performance.
Inactivated yeast, di-ammonium phosphate and thiamine. This is a complete and complex nutrient that acts as a source of both organic and mineral nitrogen, as well as
Why use a nutrient?
It provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids.
Adding a nutrient therefore secures yeast multiplication and viability during fermentation, ensuring optimum yeast performance. The assimilable nitrogen from the amino acids and DAP can be utilized by the yeast for ATP and phospholipid synthesis, whilst the thiamine allows for essential growth. The stress resistance factors ensure membrane integrity, especially towards the end of fermentation, as well as protecting the yeast against medium chain fatty acid inhibitors.
How does this nutrient ensure a secure fermentation:
• it promote yeast multiplication, growth and viability
• maintains a healthy yeast metabolism and prolongs the life of the yeast population
• ergosterols regulated yeast growth, maintain membrane permeability and improve alcohol tolerance
• compensates for nitrogen deficient must
• reduces the risk of sluggish or stuck fermentations
How is fermentation quality increased?:
• inactivated yeast releases polysaccharides that can increase volume and mouthfeel
• reduces the formation of H2S, other sulphur off-flavours, volatile acidity and other unwanted metabolites
• provides optimal nutrition that allow for greater aroma intensity, balance, complexity and flavour profile
• results in fresher, fruitier and less vegetal wine aromas
• improves overall wine quality
20 - 40 g per 100 L (10 g/100 L delivers 10.5 mg/L or ppm of YAN).
Add the nutrient at the beginning of the fermentation, after the lag phase of the yeast is complete. If two additions are required, add half the dosage at the beginning of the
fermentation and the second dosage no later than halfway through the fermentation (when half of the sugar has been consumed).
Dissolve the product in 20 times its weight of must or warm water, avoiding lumps, before adding to the tank or barrel with homogenization.