Laffort Nutristart Arom

Description

The balance between its organic nitrogen sources results in the production of more elegant wines, with more finesse, typicality and better balance in the palate. The glutathione-rich fraction of the formulation participates in the protection of the aromas formed during the alcoholic fermentation of white and rosé wines.

• Ensures a consistent and complete alcoholic fermentation when facing light to moderate nitrogen deficiency in juices and must.
• In the case of high nitrogen deficiency or potentially high ABV, complete NUTRISTART® AROM with a mineral nitrogen source, in order to guarantee sufficient nutrition to yeast.

The amount of available nitrogen needed should be determined according to the potential ABV of the must. For a successful fermentation, the richer the must is, the higher is the nitrogen dosage needed, as well as other growth factors.

DOSAGE:

• 20 to 60 g/hL (200 – 600 ppm). To be calculated according to the initial available nitrogen of the must, its potential ABV, turbidity (NTU) and the chosen yeast strain. U.E. Regulation: Maximum legal dosage of still wines: 500 g/hL. / Second fermentation of sparkling wines: 150 g/hL

USA Regulation 27 CFR 24.246 Specific TTB Limitation: 40.05 lb/1,000gal (4,800ppm)