AEB Group

AEB Yeast Nutrients


Fermentation & Maturation - Yeast Nutrients for Wine Fermentation

Current research has been centered on developing new, high performance, specific yeast strains. What many of us forget is that the more specialized microorganisms become, the more specialized their nutritional needs become.


Yeast cells, like any other living organism, behave differently according to the composition of the musts and the environmental conditions where they are used. Any given yeast strain can only express its best potential when it is allowed to work in an ideal environment.


It's the winemaker's task to create optimal fermentation conditions in order that yeasts can multiply and complete alcoholic conversion in the best way possible for the selected varietal. He or she must be prepared to supply the necessary bio-stimulants to adequately support the specific requirements of each individual fermentation.


The range of AEB nutrients includes a great number of products formulated to satisfy many of the different demands that are put on winemakers in developing nutritional strategies suitable for their wines. They range from the traditional products like Fermocel through to the Fermoplus line supplying very individual nutritional requirements.



Fermoplus® Energy GLU

(Nutrient for rehydration with high Glutathione content)

Ideal Use: Yeast Rehydration



A good nutrition program always starts in the rehydration batch. Here the yeast activates its metabolism, and the nutrition needed is not based on the standard nitrogen provided with the classic salts of ammonium. In fact it has been shown that amino acid additions may enhance the ability to synthesize rapidly degraded proteins such as the glucose transporters. [....] (Linda F. Bisson: Stuck and Sluggish Fermentations, Am. J. Enol. Vitic., Mar 1999; 50: 107 - 119.)" The effectiveness of the amino acids appeared unrelated to their utility as nitrogen sources supporting growth. Transporters are the "organs" used by the yeast to eat the nitrogen and the sugar when they ferment. The absence of transporters result in decreased fermentation activity, lower production of aromatics and increased reductive smells. As a result of these studies, AEB developed Fermoplus Energy GLU, an amino acid based product obtained from the extract of selected strains of yeast. The purity of the extract in terms of amino acids is guaranteed by a centrifugation process that ensures that the size of the molecules present in the extract are less than 0,5 Kilo Dalton. This is the size that a yeast cell can immediately metabolize. For this reason the rate of addition of Fermoplus Energy GLU is much lower than most re-hydration nutrients available. Fermoplus Energy Glu accelerates multiplication speed, and this facilitates dominance of the selected yeast strain.



WHY GLU?

This product features a natural high glutathione content. AEB achieves this by selecting a yeast strain that has an extract with glutathione in higher concentration than normal. Glutathione is a natural antioxidant and ensures yeast cells are not damaged by the high oxidative activity existing during rehydration.



UTILIZATION: dissolve directly in the rehydration water along with the yeast.

DOSAGE: 1:4 compared to yeast inoculum. i.e. 25 grams/Hl of yeast will need 6 grams/Hl of Fermoplus Energy Glu

SHELF-LIFE AND STORAGE: Fermoplus Energy Glu is stable at room temperature for at least two years.

PACKAGING: 1kg vacuum sealed packs 20 kg bags


Fermocel

Yeast Nutrient to Support Yeast Fermenting in Musts that are low in Turbidity and to Restart Sluggish Fermentations


Ideal Use: Stuck Fermentations above 3 Brix. To enhance fermentation in low turbidity juice.

Fermocel is a complex nutrient/bio-regulator based on ammonium salts, vitamins (Thiamine is 0.06%) and toxin-adsorbing fibers. Fermocel is ideal for restarting stuck fermentations and can also be used for the additions done throughout the course of the fermentation to respond to the formation of reductive odors. The cellulose present in Fermocel works as an inert absorbing media that actively eliminates toxins and long chain fatty acids from the fermenting must. Also, it has a turbidity factor that helps yeast to stay fully homogenized in the mass throughout the course of the fermentation.


Utilization: Dissolve in must or wine and add to the tank.


Dosage: Standard addition is 25-50 grams/Hl This also depends on nitrogen needs. 10 g/Hl of Fermocel will add 10 ppm of Readily Available Nitrogen


Shelf life and Storage: Fermocel is stable at room temperature for at least two years.


Packaging: 25kg bags




Fermoplus Blanc Varietal

Ideal Use: High end white wines

Is an upgraded version of Fermoplus integrateur geared for enhancing the varietal qualities of white wines.


It is rich in ammonia and it contains casein, natural antioxidants and specific amino acids to guarantee enhanced aromatics during fermentation. Like all the Fermoplus line it also contains thiamine, mannoproteins, and vitamins.


Utilization, dosage, shelf life and storage are consistent with the Fermoplus Integrateur.


Dosage: Standard addition is 25-50 grams/Hl This also depends on nitrogen available from the grapes. 12 g/hL Fermoplus Blanc Varietal provides 13ppm YAN


Packaging: 5kg bags



FERMOPLUS DAP FREE

Complex Yeast Nutrient Free of DAP


Ideal Use: Too diminish both higher alcohols and alcohol sensation. Organic wines.


This is a nutrient, suitable for organic wines, based on autolyzed yeast. This is not just heated live yeast that has been partially broken down, like products of this kind that have been seen in the past, but the pure extract coming from the autolysis of specific strains of yeast selected for their high content in amino acids, vitamins and Nitrogen.


Autolyzed yeast provides all the nutritional elements that are needed in fermentation. Yeast extracts naturally provide YAN to the fermentation. However, if needed, winemakers may integrate this with additional DAP.


Utilization: Dissolve in must or wine and add to the tank. It is preferred to add Fermoplus DAP Free in three steps but it is most important at the beginning of the fermentation. Also, toward the end of the fermentation it helps to minimize formation of fusel alcohols which may cause off flavors, sometimes described as "hot," or "solvent-like." In grapes that are low in YAN it is recommended to add some DAP to complement the amount of amino Nitrogen available to the yeast.


Dosage: Standard addition is 25-40 grams/Hl 12g/hL of Fermoplus DAP Free provides 9 ppm of YAN


Shelf life and storage: Fermoplus DAP Free is stable at room temperature for at least two years.


Packaging: 20kg bags



Fermoplus Integrateur

Complex Nutrient with High YAN Content


Ideal Use: Healthy fermentation


Fermoplus Integrateur is a complex nutrient rich in ammonia, which contains:

  • Thiamine (0,06%): An important vitamin in the yeast metabolism. It is blocked by SO2 therefore nutrients and KMS should be added separately.
  • Mannoproteins: useful for keeping aroma in solution during fermentation. The mannoprotein molecules will bind esters and terpenes and work as an anchor so they are not pushed out of the media by CO2.
  • Amino Acids: for yeast usage in building transporters, they are also aroma precursors.
  • Sterols: for making yeast membranes more resistant to high ethanol and to high temperature.
  • Vitamins: Other than thiamine (0.06%), yeast will use B2 (riboflavin) B5 (Ca Pantothenate) B6 (Pyridoxine) B12 (Cobalamin) and niacin.

This complex nutrient restores the alpha amino nitrogen used in the first 30 hours of fermentation. This addition allows actively multiplying yeasts to adsorb, utilize and transfer to the following generations the substances useful to optimize cellular metabolism. Numerous trials have shown that the utilization of Fermoplus Integrateur between the second and the third fermentation day prevents the formation of reductive odors, mercaptans, and other molecules that may build and reveal with unpleasant odors and defects in the post-fermentative storage stage.


The presence of thiamine in Fermoplus Integrateur enables a lively run and prevents any kind of fermentative deviation.


Furthermore, behaving as co-factor of the yeast decarboxylase enzyme, the Vitamin B1 substantially reduces the production of chetonic and pyruvic acids, and decreases the ability of combining sulphur dioxide. For this last effect, wines are better protected against oxidative and biological alterations, with moderate quantities of free SO2. In case of difficult fermentations or late chaptalizations, the utilization of Fermoplus Integrateur, together with a brief aeration, restores the ideal conditions for a regular fermentation run and the achievement of a high quality wine.


Utilization: dissolve in must or wine and add to the tank. It is preferred to add Fermoplus in three steps but it is most important at the beginning of the fermentation when the yeast can metabolize sterols. Also, a small addition toward the end of the fermentation helps to minimize the formation of fusel alcohols, which may cause off flavors, sometimes described as "hot," or "solvent-like."


Dosage: Standard addition is 25-50 grams/Hl This also depends on nitrogen available from the grapes. 12 g/hL Fermoplus Integrateur provides 18ppm YAN


Shelf life and Storage: Fermoplus Integrateur is stable at room temperature for at least two years.


Packaging: 5kg bags, 20 Kg bags



Fermoplus Premier Cru

Ideal Use: high end red wines


Is an upgraded version of Fermoplus Integrateur geared for enhancing the varietal qualities of red wines. Rich in ammonia and natural amino acids specific for the perfect red wine profile.


Like the all Fermoplus line it also contains thiamine, mannoproteins, and vitamins.


Utilization, dosage, shelf life and storage are consistent with the Fermoplus Integrateur.


Dosage: Standard addition is 25-50 grams/Hl This also depends on nitrogen available from the grapes. 12 g/hL Fermoplus Premier Cru provides 14ppm YAN


Packaging: 5kg bags




Fermoplus Malolactique

Malolactic bacteria are nutritionally demanding. To grow and develop they need amino acids and vitamins, which are rarely present in the wine as yeasts tend to deplete them completely during the course of the alcohol fermentation. Fermoplus Malolactique® re-balances nutritional conditions and reduces the lag time for the start and completion of the malolactic fermentation. The inoculation of malolactic bacteria with the support of Fermoplus Malolactique®,at the end of the alcohol fermentation, helps the start of malolactic fermentation. By adjusting the nutritional conditions, Fermoplus Malolactique® allows cleaner and more intense wines helping to ensure normal malolactic fermentation.



Directions for use: Dissolve dose in wine to be treated together with dose of malolactic bacteria

Dosage: 5-20 grams/hl - ½ - 1 ½ lbs/1000 gallons.

SHELF-LIFE AND STORAGE: Fermoplus Malolactique® is stable at room temperature for at least two years.

Packaging: 5 kg bag

"One unscientific but easy way to check is to simply smell fermentation tanks on a daily basis.
If a rotten egg odor is present, it is likely there is a nutrient deficiency."



CELLOFERM

Cellulose Based Fermentation Bio-regulator For "cleaner" Re-fermentations

Ideal Use: Stuck Fermentations (especially under 3 Brix), Producing Clean Fermentations

Celloferm is a bio-regulator in powder form, based on very pure celluloses with long polysaccharide chains. It adsorbs the substances inhibiting or slowing down the yeast activity and rapidly activates fermentations. It may also be used in restart for the activity of the yeast microflora after a stuck fermentation.


Celloferm enhances fermentation by:


  1. Binding plant protection products that inhibit yeast (fungicides, acaricides, and copper based products.)
  2. Interacting with positively charged metallic ions such as copper and iron thus reducing the risk of oxidation.
  3. Adsorbing fatty acids and the secondary metabolites produced by yeasts thus improving the ability of yeast to complete the fermentation.
  4. Facilitating the ability of yeast to remain in suspension.

Utilization: make a slurry in 20 parts of must or the stuck wine and add to the tank right after having pitched the yeast.


Directions for use: Dissolve dose in wine to be treated together with dose of malolactic bacteria

Dosage:
Healthy Ferment: 10-20 g/hL or 100-200 g/hL per metric ton of grapes

Stuck Ferment: 10-20g/hL


SHELF-LIFE AND STORAGE: Sealed containers will last for 2 years stored at room temperature in a non-humid environment.

Packaging:10 kg bag


MICROCEL

To be added to white musts when they start fermenting, it diminishes the concentration of phenolics and proteins in the finished wines.

Ideal Uses: Reduces phenolic contents and yields wines with cleaner bouquet. Botrytized or moldy grape musts. Oxidative protection.

The main philosophy of the Microcel product is that modern winemaking usually prefers a preventive approach instead of a curative one. Using Microcel winemakers stops oxidation at its onset.


Microcel is an active-adsorbent clarifier for musts and wines. It is composed of potassium caseinate, active fibers, and micronized pharmaceutical bentonite. During fermentation, Microcel absorbs the proanthocyanidins and monomeric catechins, which cause oxidation in wines. The color of treated wines becomes more appealing with greenish hues in white wines or more defined pink hues in the case of rose' wines. Musts treated with Microcel produce more complex wines, which retain their individual characteristics longer.


Effects of different Microcel components:


  1. Potassium Caseinate: Using potassium caseinate during fermentation results in a lower level of oxidable polyphenols (procyanidins and catechins), lower OD and therefore a finished wine that is going to be more resistant to oxygen. Potassium caseinate also fines for copper as well as iron (up to 50% of the initial content).
     
  2. Bentonite: The Bentonite used in Microcel is an extremely fine earth product selected to be very high in Cations. Having bentonite in the fermenting must is going to result in several advantages:
    1. Reduces the amount of bentonite required for protein stabilization
    2. Adsorbs laccases and triosynases which oxidize polyphenols
    3. Adsorbs fungicides

     
  3. Charged Celluloses: Charged Celluloses improve fermentation kinetics by adsorbing toxins and long chain fatty acids that inhibit the yeast during fermentation. Also, the cellulose is going to work as a "boat" for the yeast cells so they can stay well suspended in the media. This is crucial especially in cold fermentation, when the activity is quite slow and there is little CO2. In these conditions yeast usually tend to precipitate down and bacteria take over in the upper part of the tank causing VA production.

Utilization: Dissolve the dose of Microcel in about 5-10 parts of cold water, wait approx 15 minutes, add to mass quickly and with mixing.


Directions for use: Dissolve dose in wine to be treated together with dose of malolactic bacteria

Dosage: 20-50g/Hl
SHELF-LIFE AND STORAGE: 3 years stored at room temperature in a non-humid environment.

Packaging:25 kg bag


ENOVIT P

Ideal Use: DAP replacement. Nutrient addition for enhanced volatile aromas.


Basic nutrient formulation that includes DAP and Thiamine


The high level of readily available nitrogen (YAN) brought about by Enovit P stimulates the production of aromatic volatile compounds and reduce the risk of reductive fermentation odors.


Thiamine (0.06%) inhibits the production of superior alcohols that could bring unbalanced sensorial roughness.


Utilization: Dissolve in must or wine and add to the tank


Dosage: Standard addition is 12-36 grams/Hl


SHELF-LIFE AND STORAGE: Enovit is stable at room temperature for at least two years.


Packaging: 25kg bags