A compound of nitrogenous matter added to the liquor to boost the action of the yeast. Yeast food.
Is added during the winemaking process to help stimulate and invigorate the wine yeast and ensure the fermentation is more active and complete.
Any neutral fruit juice (apple, white grape) will make a good yeast nutrient, which is generally needed in honey - which, unto itself, has no additional nutrients for the yeast to feed off of and is actually very acidic.
However, in order to reduce the risk of H2S formation, it is wise to add containing diammonium phosphate (DAP) at the rate of 100-200 ppm during the early stages of fermentation.
24 lbs of crushed blackberries
13 lbs of sugar
6 quarts of fresh hot water
2 teaspoons of yeast nutrient
2 teaspoons of pectic enzyme
8 crushed campden tablets
8 quarts of fresh cold water
1 package of Narbonne wine yeast ...
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high enough level of sugar and with the proper balance of acid and nutrients to sustain a natural fermentation to dryness with stable results. Other fruits or berries may be fermented, but without additions of sugar, acid, or various yeast nutrients, ...
See also: Bottle, Yeast, Wine, Taste, Fermentation