Yeast nutrition and protection are key factors for a successful fermentation. Of course, this gives safe fermentation kinetics but also helps to optimise the production of aromas and to avoid organoleptic faults.
Result
Protection during rehydration
Nitrogen nutrition
1st application after yeasting
2nd contribution (1/3 FA)
Detoxification
Nutrition malolactic bacteria
The information provided by this tool is for guidance purposes only and reflects our current knowledge of yeast nutrition. This information does not replace the advice of your winemaker, specifically tailored to your situation. The conditions of use of the mentioned products are subject to compliance with current legislation and regulations. As they are beyond your control, Lamothe-Abiet declines all responsibility for the use of this tool.