• For all types of wine - contains nitrogen and phosphorus compounds necessary for the development of wine yeast
• Enriched with vitamin B1 - stimulating yeast growth and being a strong fermentation activator
• Efficient packaging - a 10 g sachet is enough for 25 L of must
• Easy to use - just dissolve the appropriate portion of the nutrient in a glass of water, add to the must and mix!
Wine yeast nutrient is an essential product for home-made fruit, grape, and grain wines. For proper development, wine yeast, in addition to sugar, also requires nitrogen and phosphorus compounds, which are deficient in fruits in our climate zone, as well as vitamins, primarily B vitamins.
Using Vitamin B1 nutrient ensures proper yeast multiplication, a rapid start to fermentation, and full attenuation of the sugars contained in the fruit and added during winemaking. Vitamin B1 stimulates yeast growth and is a powerful fermentation activator, ensuring a faster start.
The compounds contained in the nutrient are fully utilized by the yeast during their multiplication and fermentation, so they will not affect the flavor or aroma of the wine. A 10g package is sufficient for 25L of must!
It is recommended to use 1g of nutrient per 1.5-2.5L of must. The nutrient is extremely easy to use - however, it should not be added directly to the yeast inoculum!
Use 1g of nutrient per 1.5-2.5L of must. The contents of the bag are sufficient for 15-25 L of wine must. The recommended amount of nutrient should be dosed in three equal portions: I – before inoculation with yeast, II – after 2-3 days of fermentation, III – after approx.
10 days, when the °Blg of the must drops to 8-12. Dissolve a portion of the nutrient in approximately 100 ml of must, then pour into the fermentation container and mix.
Do not add the nutrient directly to the yeast inoculum.
diammonium hydrogen phosphate (DAP), vitamin B1 (thiamine hydrochloride)
No-delivery refund
