The fundamental role of yeast nutrition for success of fermentations | Enartis

The fundamental role of yeast nutrition for success of fermentations

Nutrition is an essential factor in managing the overall health of yeast and obtain efficient, clean fermentations. Enartis has a wide range of nutrients which provide solutions for various conditions and purposes

Yeast nutrition is an essential factor in managing the overall health and success of fermentations.
Without proper nutrition introduced at the right stage of its growth cycle, yeast can face stress and produce undesirable characteristics. Stuck or sluggish fermentations are also hazards of poor yeast nutrition.
Yeasts for wine need a lot of energy to multiply in a vital colony, therefore transform the sugar of the juice into alcohol and carbon dioxide, so their energy must be completely reintegrated in order not to lose strength. The risk is to have a blocked fermentation in which the activity of the yeast stops completely. Wine yeasts are living creatures and their nutrients must be replaced when they are exhausted through rigorous fermentation activity!

WHEN IS THE BEST TIME FOR ADDING NUTRIENTS?

During growth phase: yeast requires vitamins, minerals and nitrogen to build ‘healthy’ cells resistant to stress. Due to the inhibiting effect of alcohol and/ or ammonium ions, amino acids should be added at inoculation.
• In case of severe nitrogen deficiencies, juice must be corrected by an addition of ammonium ions 24-48 hours after inoculation.
• At 1/3 of fermentation, yeast become stressed and its capacity to use nitrogen is reduced. To complete fermentation and increase its alcohol resistance, it needs fast and easy-to-adsorb sources of nitrogen like ammonium ions, and survival factors (sterols and unsaturated fatty acids) with oxygen.

WHICH OTHER FACTORS SHOULD BE CONSIDERED REGARDING YEAST NUTRITION?

Fermentation temperature: high temperature stimulates yeast growth and fermentation rate, thereby requiring increased levels of nitrogen, sterols and fatty acids. Low temperature decreases yeast’s ability to synthesize unsaturated fatty acids that must be provided through yeast derivatives addition.
Turbidity: in whites and rosés, juice clarification eliminates some nutrients, sterols and fatty acids essential for yeast survival. If the turbidity after clarification is below 80 NTU, the addition of a nutrient based on yeast derivative is recommended.
Health status of the grapes: fruit affected by mold requires more amino acids and vitamins than healthy fruit.
Yeast strains: each yeast strain has specific nutritional requirements. To calculate the actual needs of a chosen strain, you can use the following guidelines and table:
– Low nitrogen requiring strains: sugar (g/L) x 0.75
– Medium nitrogen requiring strains: sugar (g/L) x 0.9
– High nitrogen requiring strains: sugar (g/L) x 1.25

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    Enartis has a wide range of nutrients which provide solutions for various conditions and purposes

    Nutriferm Arom Plus
    Nutriferm Arom Plus contains a high content of moderately-absorbed amino acids, selected for their aromatic precursors potential, vitamins and minerals. It stimulates yeast multiplication, enhances fermentation aroma production and increases aromatic intensity.
    Download the technical data sheet

    Nutriferm Advance
    Nutriferm Advance is a nutrient specifically designed for providing at 1/3 sugar depletion all that is needed for a reliable and complete fermentation: ammonium phosphate, sterols, fatty acids and detoxifying action.
    Download the technical data sheet

    Nutriferm Energy
    Nutriferm Energy provides quickly-absorbed amino acids, vitamins and minerals necessary for proper yeast development. It makes yeast stronger and more resistant to difficult conditions, prevents off-flavors forming and stimulates the production of compounds such as glycerol and polysaccharides.
    Download the technical data sheet

    Nutriferm No Stop
    Nutriferm No Stop is a fermentation aid made of inactivated yeast rich in sterols and long-chain fatty acids. It has a detoxifying action, helps maintain yeast membrane integrity, and prevents and corrects fermentation irregularities.
    Download the technical data sheet

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