Nutrients

For Use in Winemaking

• Innovative nutrient composed of DAP, gallic tannin and untoasted oak tannins.
• Specific packaging that controls the release of its content during fermentation. Due to the particular permeability of the bag, yeast nutrients are gradually released into fermenting must. The release begins at the end of yeast growth phase (alcohol presence) and continues for up to 8 days.
• Ensures complete fermentation, prevents H₂S production, prevents stuck or sluggish fermentation and improves freshness and aromatic cleanliness.
• Facilitates nutrition management, limits cellar operation.

Recommendations: Barrel fermentation; tank fermentation; Charmat method.
Usage: Anchor bag to top of tank or to barrel bung before filling.
Dosage: 

• 0.5 Kg bag contains 450 g of diammonium phosphate. Recommended for 10-50 hL of must.
• 1 Kg bag contains 900 g of diammonium phosphate. Recommended for 25-100 hL of must.
• 5 Kg bag contains 4,500 g of diammonium phosphate. Recommended for 100-500 hL of must. 

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Winemaking

• Complex additive containing DAP yeast hulls, and cellulose.
• Prevents irregular kinetics while maintaining efficient sugar transports.
• Improves yeast alcohol tolerance, prevents H₂S formation and exerts detoxifying action.

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Ammonium phosphate, inactivated yeast, thiamine.
• Facilitates fermentation and prevents stuck fermentations.
• Prevents production of H2S.

Usage: Dissolve in 10 times its weight of water and let stand 15-20 minutes before addition to juice.
Application: Correction of musts with low nitrogen content; nutrient correction of very clean white and rosé musts. 
Dosage: 30-50 g/hL (2.5-3.4 lb/1,000 gal)