In order for yeast to thrive and perform efficiently during fermentation, it is important to understand the nutritional requirements of yeast and how they can be met.
This is the most important nutrient for yeast. It has a major effect on biomass production (the number of yeast cells), the speed of alcohol fermentation and the organoleptic quality of the finished wine.
Nitrogen is available in mineral (also called inorganic nitrogen) and organic forms. Although yeast can assimilate both forms, it does not derive the same benefit from them.
Organic nitrogen:
Mineral nitrogen can be used pure (the DAP form) or in a complex such as Maxaferm, a blend of mineral nitrogen, yeast hulls, and exogenous thiamine.
When nitrogen is added is also important, both in terms of kinetics (before the first third of fermentation) and in terms of how it affects the production of aromas, which is mostly caused by organic nitrogen.
Sterols are among the most important lipids for yeast viability and are essential for wine yeast.
They are components of the yeast cells’ membrane, ensuring its fluidity and hence maintaining the yeast’s ability to absorb sugar in order to convert it into alcohol.
Nutrients containing yeast autolysates helps preventing any lipid deficiency, such as the Natuferm products.
A lack of lipids can cause viability loss and stuck or sluggish fermentation. This deficit may also prevent yeast from assimilating organic nitrogen. A lack of lipids is often produced by excessive must-racking; in this case, the must has to be supplemented with a sterol-containing nutrient.
The most well-known vitamin needed for winemaking is thiamine (vitamin B1), although biotin, pantothenic acid, and nicotinic acid are also required during the multiplication phase of yeasts.
These vitamins are naturally present in organic nutrients since they come from yeast autolysates.
They are especially important when the must has a high YAN content, which causes large populations. Each yeast cell must have enough vitamins for its functionality.
Minerals are also essential for yeast growth, cell structure, fermentation performance, stress tolerance, and enzyme activity.
The most important mineral is magnesium, which has a key role in converting glucose into ethanol. It also makes yeast more resistant to alcohol stress.
A very small amount of zinc is also essential to convert ethanal (acetaldehyde) into ethanol. It also improves yeast’s stress resistance, fermentation performance, and production of esters and higher alcohols.
Using supplements such as organic nitrogen from yeast autolysates ensures the presence of these two minerals. They are just as necessary for yeast as nitrogen, vitamins, sterols, and suitable fermentation conditions.
We provide high grade yeast derivates to you, including the four approved to be used in winemaking: yeast cell walls, inactivated yeast, yeast autolysates, and mannoproteins. We won’t review these latest ones here because they don’t serve any nutritional purpose.
We have developed products for use during fermentation, depending on their purpose and properties. Discover the related applications :
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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