Designation of various substances that increase the yeast in the
fermentation of the must. The
yeasts need for propagation (budding) among others
potassium.
sulfur.
nitrogen and
phosphorus, These nutrients are usually in the
must available. A lack of nitrogen in particular can inhibit the formation of yeast cells or, in extreme cases, even lead to fermentation standstill (stuck fermentation). Therefore, various nutrients are often added, which is especially in lazy or
botrytisiertem Grapes or even in the production of
fruit brandies he follows.
Such yeast nutrient salts are, for example, ammonium sulfate,
diammonium phosphate and
thiamine (
Vitamin B1 ). These are optionally also partially supplied together. Within the EU the maximum permitted level of thiamine is 0.6 mg / l, of ammonium sulfate and / or diammonium phosphate 0.3 g / l. In the fermentation of low-nutrient and highly clarified musts, the addition has a positive effect on the fermentation process and the
aromatik out. As a supplement to this will be too
Heferinden used.