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mineral yeast nutriments

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.

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