Nutrients

Pure Diammonic phosphate + Thiamine

At the beginning of the fermentation
(10 to 20g/hl)

Assures complete fermentation (nitrogen contributions, vitamin, yeast walls membrane)
 Increase aromatic structure and complexity
 Allows a good start of fermentation

Added into must although before the inoculation of dry yeasts
(10-30g/hl.)

For difficult conditions
(Inactivated yeast, rich in vitamins, in organic nitrogenize and in “ergo sterols”)
 Optimization of the aromatic potential of musts
 Limits the production of volatile acidity
 Allows to complete quickly the alcoholic fermentation

During the rehydration of yeasts
(20-40g/hl.)

It’s a 100% organic fermentation activator based on fully autolyzed yeasts, richer in available nitrogen than basic inactivated yeast.
 Pure yeast in dry powder form with no additives.

All vitamins minerals and proteins are derived from yeast.

During the rehydration of yeasts (20g/hl.)

and

At the mid-fermentation (20g/hl.)

 Adsorption of the main fermentation inhibitors
 Contribute to sterols and unsaturated fatty acids, promote cell growth and increase fermentation kinetics
 By the mannoprotein, increase of the volume in mouth, the sapid sensation and the aromatic persistence.

 Added at the beginning of malolatic fermentation with 10 g/hL
 Helps restarting the alcoholic fermentation with 20-40 g/hL