The availability of specific amino acids, allows the yeast to carry out a regular fermentation and in particular to enhance the typical varietal characteristics of the vine.
In particular, in musts deriving from aromatic grapes, it is essential to dispose of compounds such as leucine, phenylalanine, isoleucine and valine. The metabolic functions of the yeasts are also strongly influenced by glutamine, a glutamic acid amine, the fundamental conveyor of ammonium ions through the cell membrane, which is indispensable for the multiplication and nutrition of the cell.
There are also some other very important amino acids, such as arginine, which play a dual role, both enhancing the typicality and providing a significant and quickly assimilable source of nitrogen. The following chromatograms have been obtained by studying some varieties of Portuguese aromatic vines.
Utilization: Dissolve in must and add directly into the medium or into the tank. Add to the must after the start of the tumultuous fermentation, not later than 72 hours from the start.
Dosage: 20-50 g/hL (2-4 lbs / 1,000 gallons) Authorized limit dosage: 130 g/hL (EC Regulation N. 606/2009)
Storage: Store in a cool and dry place, away from direct sunlight and heat
Package: 5kg bags