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

Without the proper nutrition introduced at the right stage in their growth cycle, yeast can stress come under stress and produce undesirable characteristics. Stuck or sluggish fermentations are other hazards of poor yeast nutrition.
Just as humans need sustenance to move and be active, yeasts also need nutrients to keep fermentation strong. 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.

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    ENARTIS NUTRIENTS

    Nutriferm Arom Plus

    NUTRIFERM AROM PLUS is a nutrient produced from yeast that undergo enzymatic lysis followed by physical separation and concentration of free amino acids.
    NUTRIFERM AROM PLUS complements the amino acid profile of juice and supplements aromatic precursors used by yeast in the early phase of fermentation to make aromatic compounds.
    NUTRIFERM AROM PLUS also provides survival factors (sterols and long-chain unsaturated fatty acids) which help with yeast viability thus ensuring successful fermentations.
    The unique production process used to produce NUTRIFERM AROM PLUS eliminates yeast by-products responsible of bitterness and dryness. Consequently, NUTRIFERM AROM PLUS enhances sweet perception.

    Nutriferm Special

    Nutriferm Special adds the elements and nutrients necessary for correct fermentation metabolism in must, allowing the selected yeast to express the physiological characteristics for which it has been chosen.
    The use of Nutriferm Special is particularly recommended in musts that have been over clarified, a condition that often results in poor or incomplete fermentation, which may be accompanied by increases in volatile acidity. In these situations, the contribution from inactivated yeast is two-fold: it supports fermenting yeast and contributes long chain unsaturated fatty acids (C18, C20) essential to regulate the permeability of cell membranes.
    Nutriferm Special is also for the treatment of stuck fermentation as the nitrogen it contains stimulates yeast metabolism while the cell walls present in the autolysate adsorb medium chain fatty acids (especially C8, C10) and their esters, compounds toxic to yeast and responsible for fermentation defects.

    Nutriferm Energy

    At the beginning of metabolic activity, yeast have nutrient requirements if unmet, put successful completion of fermentation at risk. Nutriferm Energy contains amino acids, organic nitrogen, micronutrients, vitamins, mineral salts and survival factors which are immediately available to meet these requirements. Nutriferm Energy provides alpha amino acids, trace elements, vitamins, minerals and survival factors naturally present in the yeast cell. The intake of micronutrients, vitamins and amino-acidic nitrogen is strategic in the early stages of yeast multiplication, when alcohol and oxygen deficiency have not yet changed the metabolism and the ability to consume nutrients. Due to Nutriferm Energy, the yeast cell increases the exponential growth rate, starting the fermentation phase first.
    Technically this means:

    • higher probability for the selected yeast to dominate fermentation
    • lower production of undesired compounds (acetic acid, acetaldehyde, H2S)
    • healthier yeast metabolism resulting in higher production of glycerol, polysaccharides and desirable
      aromas
    • lower risk of stuck fermentations
    • better control and management of fermentations

    The positive effects of Nutriferm Energy are particularly evident in difficult conditions for yeast such as high sugar content must, botrytized grapes, strong microbiological contamination, etc.

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      Contact us by filling out the form to receive all informations about Enartis Yeast Nutrients, shipping and delivery times and prices.

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