Wine and mash yeast starter 20g

Composition: diammonium phosphate >50%, ammonium sulphate >10%, thiamine hydrochloride (vitamin B1)

Uses. It is composed of thiamine (vitamin B) and ammonium phosphate or ammonium sulphate, which releases hydrogen ammonia (NH4), an important nutrient for yeast cells. The carefully balanced proportions of these ingredients ensure yeast cell stimulation and proliferation. The use of nutrient lees results in better quality wine, as the ammoniacal nitrogen, which is important for the yeasts, can be incorporated most easily, so that fermentation proceeds smoothly even on the first days. Its use is recommended for all musts, especially for musts developed on immature, thin soils, musts from grapes with grey rot, and musts that have been highly purified (flotation or vacuum drum filtered). The use of nutrients is important for heat-treated wines, where natural vitamins are denatured by heat.

Use and dosage: the nutrient is dissolved in water or wine and added to the must inoculated with yeast by circulating it, either in full at the beginning of fermentation or in two parts: 2/3 at the beginning of fermentation and 1/3 at the end of fermentation, when 7-8% alcohol v/v has been produced, 20-30 g per hl.