June 03, 2019
Fermentation Management
A Focus on Nutrition
TAILORING A FERMENTATION PLAN TO YOUR NEEDS
- Begin by calculating the theoretical nitrogen requirements based on two factors: sugar to be fermented and the yeast strain requirements.
- Calculate the supplemented nitrogen required:
- Juice/Must YAN – Theoretical Nitrogen required (table 1) = SUPPLEMENTED YAN
- Determine the fermentation goal:
- Fermentation security
- Fermentation security and optimization of thiols
- Fermentation security and optimization of esters
- Once YAN supplementation and fermentation goal has been determined, follow one of the three protocols outlined below.
- The nitrogen required to secure the fermentation is supplied by the Fermaid family of complex yeast nutrients.
- The Go-Ferm Protect Evolution is an autolyzed yeast naturally providing the essential survival factors and vitamins to balance the nitrogen uptake and act as fermentation security co-factors. The goal of the Stimula range is to naturally supply vitamins and minerals to assist with the yeasts aromatic metabolism as well as supply nitrogen. To optimize yeast performance, all components are required and solely focusing on nitrogen management is no longer appropriate for a healthy fermentation.
NITROGEN REQUIRED (Table 1)
| SUGAR | YEAST STRAIN REQUIREMENTS | ||
|---|---|---|---|
| Brix | Low | Medium | High |
| 20 | 150 | 180 | 250 |
| 22 | 165 | 200 | 275 |
| 24 | 180 | 220 | 300 |
| 26 | 195 | 240 | 325 |
| 28 | 210 | 260 | 350 |
| 30 | 225 | 280 | 375 |
GOAL: FERMENTATION SECURITY
| YAN REQUIRED TO SUPPLEMENT | AT YEAST REHYDRATION PHASE | AT 2-3 BRIX SUGAR DROP | AT 1/3 SUGAR DROP |
|---|---|---|---|
| 50 ppm | 30 g/hL Go-Ferm Protect Evolution® | No addition | 30 g/hL Fermaid® O |
| 100 ppm | 30 g/hL Go-Ferm Protect Evolution® | 20 g/hL Fermaid® O | 20 g/hL Fermaid® O + 12.5 g/hL Fermaid® K |
| 150 ppm | 30 g/hL Go-Ferm Protect Evolution® | 40 g/hL Fermaid® O | 30 g/hL Fermaid® A |
GOAL: OPTIMIZATION OF THIOLS
| YAN REQUIRED TO SUPPLEMENT | AT YEAST REHYDRATION PHASE | AT 2-3 BRIX SUGAR DROP | AT 1/3 SUGAR DROP |
|---|---|---|---|
| 50 ppm | 30 g/hL Go-Ferm Protect Evolution® | No addition | 10 g/hL Fermaid® O |
| 100 ppm | 30 g/hL Go-Ferm Protect Evolution® | 40 g/hL Stimula Sauvignon Blanc™ | 20 g/hL Fermaid® O |
| 150 ppm | 30 g/hL Go-Ferm Protect Evolution® | 40 g/hL Stimula Sauvignon Blanc™ | 40 g/hL Fermaid® O |
GOAL: OPTIMIZATION OF ESTERS
| YAN REQUIRED TO SUPPLEMENT | AT YEAST REHYDRATION PHASE | AT 2-3 BRIX SUGAR DROP | AT 1/3 SUGAR DROP |
|---|---|---|---|
| 50 ppm | 30 g/hL Go-Ferm Protect Evolution® | No addition | 40 g/hL Stimula Chardonnay™ |
| 100 ppm | 30 g/hL Go-Ferm Protect Evolution® | 20 g/hL Fermaid® O | 40 g/hL Stimula Chardonnay™ |
| 150 ppm | 30 g/hL Go-Ferm Protect Evolution® | 40 g/hL Fermaid® O | 40 g/hL Stimula Chardonnay™ |




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