A stressful fermentation results in aroma defects and production of factors inhibiting bacteria.
Yeast must have complete nutrition for a stress-free fermentation. Grape nutrition additions need to be balanced in both growth and survival factors for the yeast to ensure a clean and strong fermentation finish.
The nitrogen sources that can be used by Saccharomyces cerevisiae are ammonium (NH4 +) and amino acids (organic nitrogen). They both represent assimilable nitrogen and are present in must at varying concentrations, sometimes not in sufficient quantities to meet the requirements of the yeast. The three following factors must be taken into consideration:
Below 150 mg N/L, must is deficient. It is therefore important to supplement it with nitrogen elements.
Yeast nitrogen requirements depend on sugar concentration. The higher this concentration, the greater the amount of yeast biomass needed to successfully achieve a thorough breakdown of the sugars during alcoholic fermentation. Although, the yeast biomass must not be too excessive to avoid an induced nitrogen deficiency.
The nitrogen initially present in must is rapidly assimilated during the first third of the alcoholic fermentation (d-30), at the point when the biomass is at its highest density. Consequently, irrespective of the initial nitrogen content, its addition during alcoholic fermentation (d-30) allows to preserve the biomass formed, which is dependent on the yeast strain and proportional to the initial nitrogen concentration.
YEAST REHYDRATION NUTRIENTS
Yeast preparator especially rich in growth and survival factors to ensure a strong and clean fermentation finish. Optimized formulation specifically for yeasts used in white and rosé winemaking. Patent FR 2736651.
Yeast preparator especially rich in ergosterol, to ensure a strong and clean fermentation finish. Optimized formulation specifically for yeasts used in red winemaking. Patent FR 2736651.
Combination of growth and survival factors SUPERSTART® is a yeast preparation for use in active dry yeast (ADY). Patent FR 2736651. SUPERSTART® improves viability and the general metabolism of the yeast, and thus: Significantly increases resistance to ethanol. Avoids excessive production of volatile acidity. Optimises the aroma revelation and production of the yeast. Reinforces the efficiency of “pied de cuve”.
A complete nutrient based of organic nitrogen sources and diammonium phosphate. Specially formulated to develop the organoleptic complexity (aromas and taste) of wines.
Combination of growth factors (nitrogen, vitamins and minerals), promoting yeast multiplication.
Organic nutrient based on yeast autolysates for regular and complete alcoholic fermentation.
Mineral nutrient providing growth factors (diammonium phosphate) and thiamine.
Lactic acid bacteria activator facilitating the start of the malolactic fermentation (MLF) and accelerating the kinetic.
Nutrient to be used in the case of sluggish or stuck fermentations.
Yeast walls to detoxify musts. Highly purified yeast cell walls to stimulate and activate alcoholic fermentation by adsoption of fermentaiton inhibitors.
Support element for yeast (cellulose) in white wine winemaking in the case of over-clarified juices. Allows the optimization of alcoholic fermentation and enhances aromatic expression.