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Yeast nutrition: nitrogen adjustment

Decision Making Tools to calculate organic and/or inorganic nitrogen additions to allow complete alcoholic fermentations, expressing the character of the harvest.

Good yeast nutrition is crucial for a successful alcoholic fermentation (fermentation kinetics and organoleptic impact). This nutrition must be comprehensive and include a balance between several compounds: organic and inorganic nitrogen, lipids (including sterols), vitamins and minerals for different stages of the fermentation. Adjustment cannot be indiscriminate, and a set of parameters must be taken into account to provide the solution best suited to the needs of yeasts and the winemaker’s expectations. By taking account of these parameters (potential alcohol, initial assimilable nitrogen, yeast strain, etc.), LAFFORT® provides you with a Decision Making Tool for the nitrogen correction of musts.

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