THE
NUTRITIVE NEEDS OF YEAST
The lack of growth factors is often responsible for slow
fermentation rates and even, in certain cases, stuck fermentations. Growth
factors, basically comprised of nitrogen and vitamins, are essential to
yeast metabolism. They contribute to cell multiplication and activity.
Survival factors, basically comprised of lipids and sterols, ensure greater
yeast viability and improve their survival toward the end of fermentation
when the environment becomes progressively more toxic for the yeast.
Laffort Oenologie’s extensive research program has strategically
developed a range of nutrient products specifically designed to
overcome most problems that can arise during fermentation.
.
PROBLEMS AND REMEDIES
| Fermenttion under difficult
conditions
Preparation of a starter |
Growth factor
deficiencies |
Survival factor deficiencies |
Low
Turbidity
|
Slow
Fermentation
|
Restarting
afer a stuck fermentation |
DYNASTART
SUPERSTART
|
THIAZOTE
NUTRISTART
|
BIOACTIV
NUTRISTART |
GRANUCEL
BIOACTIV
|
BIOACTIV
|
BIOACTIV
+ THIAZOTE
(Wine preparation)
DYNASTART
SUPERSTART
(Yeast preparation)
|
PRODUCT CHARACTERISTICS
|
Activator
|
When
to add
|
Dose
|
Growth
factors
|
Survival
factor
|
Helpfull
effect
|
Detoxification
|
Avaible
N added per
20 g/hL
|
|
THIAZOTE
|
• at
inoculation
|
5
to 30 g/hL
|
*****
|
0
|
0
|
0
|
42
mg/L
|
|
GRANUCEL
|
• at
inoculation
|
10
to 50 g/hL
|
0
|
0
|
*****
|
**
|
0
|
|
NUTRISTART
|
• at
inoculation
|
10
to 30 g/hL
|
***
|
**
|
*
|
*
|
25
mg/L
|
|
BIOACTIV
|
• at
inoculation
• Slow fermentation
• During stuck fermentation
|
10
to 60 g/hL
|
0
|
****
|
***
|
****
|
|
DYNASTART® PATENT
N° 95.08757
DYNASTART®: An exciting new concept in yeast nutrition,
used during the rehydration phase. Early application allows:
- Optimum conditions for the yeast starter at the rehydration phase.
- Excellent fermentation kinetics.
- Improved alcohol tolerance.
- A rapid and strong completion of fermentation.
By encouraging optimal fermentation conditions, the use of DYNASTART® reduces
the production of volatile acidity and sulphurous compounds.
Due to Laffort Oenologie’s special formulation, DYNASTART® promotes
the synthesis of yeast membrane constituents, improving overall assimilation
of essential compounds (such as nitrogen, amino-acids, sugars etc.) and
also encourages global yeast metabolism. Rich in critical elements (minerals,
vitamins, trace elements, amino acids etc.) and bio-available survival
factors (long chain unsaturated fatty acids, sterols elc.) DYNASTART® is
specially designed for preventive use in both white and red wines, high
potential alcohol musts, and when fermentations conditions are more risky
by technological choices. In cases of known nitrogen deficiency, the winemaker
should make additions of Thiazote to ameliorate ammonium concentrations
to safe and recommended levels.
Curative use of DYNASTART® is highly recommended for use when re-hydrating
yeast to be used to re-start stuck fermentations.
BACTERIAS NUTRITION: MALOSTART
SUCCEED IN MALO-LACTIC FERMENTATION
In spite of bacterial starters becoming increasingly efficient, MLF remains
extremely difficult to achieve in some wines. In such cases, bacteria are killed
when introduced into the wine. The bacterial population decreases dramatically
and MLF does not start. MLF failure can be due to nutritional lack or the presence
of inhibitors (short chain fatty acids). MALOSTART, added to wine, combines
nutrient availability for lactic bacteria with detoxification by inhibiting
molecular fixation. With the use of direct inoculation or with re-acclimatising
a malolactic starter, MALOSTART allows malolactic fermentation in difficult
wines.
