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.
Evaluating the “yeast assimilable nitrogen” (YAN) level is important in winemaking because it can directly impact the yeast’s ability to grow and perform efficiently during fermentation.
The yeast assimilable nitrogen (YAN) level refers to the amount of nitrogen in the grape must that is usable by yeast. A low level of YAN may result in poor yeast growth and incomplete fermentation because the yeast will not have enough assimilable nitrogen to sustain their metabolism if the quantity is low. This can result in stuck or sluggish fermentations and lead to the production of off-flavours and aromas in the wine.
By measuring the YAN level in the grape must before fermentation, you can figure out if more nitrogen needs to be added to the must for the yeast to work at its best. There are different ways to measure YAN, like using a commercial assay or a simpler method.
You can manage the YAN level using Maxaferm. Because it contains yeast cell walls, DAP, and thiamine, this complex nutrient aids in mineral nitrogen supplementation, yeast viability, permeability of cell membranes, and cleaning the wine as it ferments.
Successful fermentation often results from the careful management of yeast nutrition throughout the fermentation. This may include ensuring that the initial yeast population is adequate, maintaining the optimum temperature and pH for the yeast, and supplying the yeast with the essential nutrients and oxygen.
When you are looking for greater aroma production, the elements apart from nitrogen should be considered, as should the nutrients containing yeast autolysates. We invite our section about yeast derivates production to understand the differences between the components, their properties,, and their use.
We at Oenobrands have made a line of Natuferm products that focus on organic nutrition to improve the organoleptic quality of wines. These organic nutrients provide a balanced and comprehensive nutrient supply, ensuring that your fermentation process is both efficient and results in wines with superior organoleptic qualities. We invite you to read our section about wine aroma and wine modulation to get a better understanding.
When fermentation slows down, it is important to evaluate the health and nutritional status of the yeast. If the yeast population is low or stressed, adjusting temperature, aeration, and sugar levels may also help.
A yeast revival product can be added to provide essential nutrients and boost yeast vitality. This is the purpose of a yeast derivate like Extraferm D’tox, a pure yeast cell wall product.
In extreme cases, a yeast strain change may be necessary to restart fermentation.
We have elaborated a protocol for the easy restart of a stuck fermention, involving the following products :
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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