Yeast nutrition during fermentation

Karien O'Kennedy - 17 May 2018

Yeast nutrition is added to fermentation primarily to ensure the completion of fermentation and to limit the formation of sulphur-like off odours. It is a fairly common practice seeing that grape juice often contain insufficient nitrogen. There are five types of yeast nutrition available on the market: basic yeast nutrition (mainly inorganic nitrogen – DAP), complex yeast nutrition (inactivated yeasts, inorganic nitrogen), rehydration nutrition (inactivated yeasts), organic yeast nutrients (inactivated yeasts) and yeast cell walls. Technically, yeast cell walls have no nutritional value but rather serve as detoxifying agents. The type and dosage of yeast nutrients needed depends various factors.

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