DAPFlow
Ammonium phosphate-based nutrient for yeast nutrition during alcoholic fermentation and second fermentation.
From the yeast for the yeast
By choosing the right nutrition in each phase and for each objective, it is possible to get the maximum from the yeast used. Goodbye to slow or stuck fermentation, goodbye to off-lavours and hello to aromas, freshness, complexity, softness…
Ammonium phosphate-based nutrient for yeast nutrition during alcoholic fermentation and second fermentation.
It provides unsaturated fatty acids and sterols to the yeast, it also adsorbs endogenous inhibitors, such as medium chain fatty acids for excellent fermentation kinetics and better aromatic expression. Frees mannoproteins that accentuate the complexity of the wine and reduce the herbaceous notes. In stuck fermentation and in refermentation, it detoxifies the wine before the new inoculation.
A completely organic nutrient, characterised by the excellent supply of glutathione. In the fermentation of musts with thiol varietal potential, the presence of only organic nitrogen favours the entry of aromatic precursors into the yeast cell and their transformation into their aromatic form. Ideal pairing: Fervens Emothion.
Added to the rehydration water, it supplies the yeast with the essential substances to perform alcoholic fermentation in an optimal way even in conditions of high-potential alcohol content, highly reductive conditions, excessively clarified must, and pied de cuve preparation.
It is used in every phase of fermentation starting from inoculation. It provides organic nitrogen, B vitamins, including biotin which promotes the formation of esters and pantothenic acid which prevents the formation of hydrogen sulphide. Trace elements include magnesium, which is important for increasing the yeast’s resistance to the alcohol content.
Complex nutrient with antimicrobial activity. Indicated to avoid the growth of lactic acid bacteria during alcoholic fermentation. It makes it possible to reduce the dosages of SO2 favouring the dominance of Saccharomyces cerevisiae.