Inactivated yeast rich in sterols and long-chain fatty acids. Used at mid-fermentation, it helps maintain yeast membrane integrity and therefore prevent and correct fermentation anomalies. In case of stuck fermentation, its addition can help the fermentation restart without the need for another yeast inoculation.
Alcohol and high temperatures are the main factors that are responsible for stuck fermentations. These factors cause degradation of yeast cell membrane, which results in the loss of the ability to use sugar. The addition of Nutriferm® Advance at 1/3 fermentation prevents irregular kinetics while maintaining an efficient sugar transport system until fermentation is complete. A complex additive made from inactivated yeast, ammonium phosphate and cellulose, it helps yeast with alcohol tolerance and exerts a detoxifying action, thus assuring optimal aroma cleanliness while preventing the formation of hydrogen sulfide.
Complex nutrient containing inorganic nitrogen, thiamine and inactivated yeast. Designed to facilitate primary fermentation and to prevent stuck fermentations due to biochemical causes. Providing suitable amounts of YAN, vitamins and mineral salts, it ensures that the yeast will produce a pleasant aroma as well as low levels of hydrogen sulfide and other unwanted characteristics.
Nutriferm® Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients. Nutriferm® Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides.