FERMENTATION MANAGEMENT

A Focus on Nutrition



In order to conduct a healthy and complete fermentation, yeast need more than nitrogen. In fact, the survival factors and mineral and vitamin co-factors are essential. If limited and/or imbalanced, the yeast will struggle to complete the fermentation and the resulting wine may be slow, sluggish or stuck, and the production of negative sensory compounds may be obvious. To calculate your additions, based on sugar, yeast strain requirements, and your fermentation goals, follow the outline below.

TAILORING A FERMENTATION PLAN TO YOUR NEEDS

  1. Begin by calculating the theoretical nitrogen requirements based on two factors: sugar to be fermented and the yeast strain requirements.
  2. Calculate the supplemented nitrogen required:
    1. Juice/Must YAN – Theoretical Nitrogen required (table 1) = SUPPLEMENTED YAN
  3. Determine fermentation goal:
    1. Fermentation security
    2. Fermentation security and optimization of thiols
    3. Fermentation security and optimization of esters
  4. Once YAN supplementation and fermentation goal has been determined, follow one of the three protocols outlined below.
    1. The nitrogen required to secure the fermentation is supplied by the Fermaid family of complex yeast nutrients. The Go-Ferm Protect Evolution is an autolyzed yeast naturally providing the essential survival factors and vitamins to balance the nitrogen uptake and act as fermentation security co-factors. The goal of the Stimula range is to naturally supply vitamins and minerals to assist with the yeasts aromatic metabolism as well as supply nitrogen. To optimize yeast performance, all components are required and solely focusing on nitrogen management is no longer appropriate for a healthy fermentation.

    NITROGEN REQUIRED (Table 1)

    SUGAR YEAST STRAIN REQUIREMENTS
    Brix Low Medium High
    20 150 180 250
    22 165 200 275
    24 180 220 300
    26 195 240 325
    28 210 260 350
    30 225 280 375

    GOAL: FERMENTATION SECURITY

    YAN REQUIRED TO SUPPLEMENT AT YEAST REHYDRATION PHASE AT 2-3 BRIX SUGAR DROP AT 1/3 SUGAR DROP
    50 ppm 30 g/hL Go-Ferm Protect Evolution® No addition 30 g/hL Fermaid® O
    100 ppm 30 g/hL Go-Ferm Protect Evolution® 20 g/hL Fermaid® O 20 g/hL Fermaid® O + 12.5 g/hL Fermaid® K
    150 ppm 30 g/hL Go-Ferm Protect Evolution® 40 g/hL Fermaid® O 30 g/hL Fermaid® A

    GOAL: OPTIMIZATION OF THIOLS

    YAN REQUIRED TO SUPPLEMENT AT YEAST REHYDRATION PHASE AT 2-3 BRIX SUGAR DROP AT 1/3 SUGAR DROP
    50 ppm 30 g/hL Go-Ferm Protect Evolution® No addition 10 g/hL Fermaid® O
    100 ppm 30 g/hL Go-Ferm Protect Evolution® 40 g/hL Stimula Sauvignon Blanc™ 20 g/hL Fermaid® O
    150 ppm 30 g/hL Go-Ferm Protect Evolution® 40 g/hL Stimula Sauvignon Blanc™ 40 g/hL Fermaid® O

    GOAL: OPTIMIZATION OF ESTERS

    YAN REQUIRED TO SUPPLEMENT AT YEAST REHYDRATION PHASE AT 2-3 BRIX SUGAR DROP AT 1/3 SUGAR DROP
    50 ppm 30 g/hL Go-Ferm Protect Evolution® No addition 40 g/hL Stimula Chardonnay™
    100 ppm 30 g/hL Go-Ferm Protect Evolution® 20 g/hL Fermaid® O 40 g/hL Stimula Chardonnay™
    150 ppm 30 g/hL Go-Ferm Protect Evolution® 40 g/hL Fermaid® O 40 g/hL Stimula Chardonnay™
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