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…
100% organic nutrient. The supply of aminoacids encourages the production of fruity and tropical notes. When combined with Fervens Fragrance, in addition to giving complex and interesting aromas, it makes it possible to control the supply of riboflavin and therefore limits the increase in precursor compounds of the light-struck taste.
An exclusively organic nutrient which, thanks to amino acids and vitamins, in particular biotin and pantothenate, guarantees a regular fermentation and counteracts the appearance of reduced odours, the increase in volatile acidity and the slowdown in kinetics. Promotes the release of aromas and gives richness to the wine. Vitalyeast can be assimilated by yeasts even after half of alcoholic fermentation, therefore effective for emergency nutrition.
Complex nutrient based on inorganic nitrogen and thiamine. Nourishment complex based on ammonium salts and vitamin B1.
Plant-based fibre with very high surface to favour: restoration of the optimal turbidity of the must, regulation of fermentation avoiding excessive turbulence, reduced production of acetaldehyde and pyruvic acid, transport of oxygen in the fermenting volume, dispersion of yeast cells in the volume, adsorption of yeast inhibitors.
