Support yeasts with yeast nutrient salt
During the fermentation of fruit into wine , a sufficient supply of nutrients is essential. It promotes the multiplication and metabolism of the yeasts. The addition of Arauner yeast nutrient salts ensures that the sugar can be processed better and faster. Higher alcohol levels are achieved and fermentation proceeds rapidly even at low temperatures. The addition of nutrient salt is essential for diluted mixtures, sugar-containing solutions or fruits with low sugar content . At Gastro-Brennecke you will find yeast nutrient salts in various sizes from Arauner, Nutrivit and Nutrisal.
When the addition of yeast nutrient salt is useful
Yeast nutrient salt should only be added to certain yeasts . Turbo ye asts consist of a pure culture yeast and a sufficiently high amount of yeast nutrient salt. Additional use of yeast nutrient salt would cause negative consequences when making wine with turbo yeast. The wine takes on a salty taste. When fermenting mashes and juices from fruits, the nutrient salt contained in the fruit is usually sufficient to ferment the sugar completely. However, there are fruit varieties where the natural sugar content is very low. This results in a low alcohol content of between 4 and 8%.
If higher alcohol contents are to be achieved, additional sugar must be added. To enable the yeasts to ferment the additional sugar, the use of Arauner yeast nutrient salt is useful. Juices and mashes from floury potatoes or cereals can also be fermented into wine. These substances contain minor amounts of yeast nutrient salt, so additional administration of Arauner Yeast Nutrient Salt is important to fully ferment the natural sugar content. Pure sugar solutions and honey do not contain nutrient salts. If they are to be fully fermented with pure yeasts, the use of Arauner nutrient salt for yeasts is mandatory.
Properties and ingredients of yeast nutrient salts
Yeast nutrient salts from Arauner or other brands promote the growth, multiplication and metabolism of yeast cells. As a result, higher final alcohol levels are achieved because the sugar can be fermented better and more completely. The extent to which the sugar is fermented depends on the amount of nutrient salts. For the dosage, refer to the instructions on the packaging. Nutrient salts ensure rapid and stable fermentation. At low temperatures, the yeast is able to ferment the sugar. Their activity is promoted by the use of nutrient salt. Yeast nutrient salts are readily soluble in water.
They are sprinkled on the batch to be fermented together with the yeast. Stirring with a wooden or metal mash spoon ensures that the yeast and the nutrient salts are optimally distributed in the batch. The nutrient salts contain various compounds of phosphorus and nitrogen . Vitamins and minerals are also added. In the production of wine, there are no legal regulations that must be observed with regard to the use of nutrient salts. The use depends on the individual requirements of the wine and the substances to be fermented.
Do you still have questions about our yeast nutrition salts? Then contact the expert team of Gastro-Brennecke.de via our Contact form or call us at 033456 2733. We will be happy to help you personally!