DAP (Diammonium phosphate) / Ammonium sulfate Last update 11/2017 -simple fermentation salts for the nitrogen supply of the fer- menting yeast in the preparation of wines and distilling mashes - Page 1/1 Technical informations and instructions for use

Background: products of these nutrients and Application: The shortage of fermentable yeast to growth substances can be found in A reasonable nutrient supply to the yeast-utilizable nitrogen can lead to our range under the names NUTRIV- fermenting yeast is to provide it with stuck fermentations: IN for winemaking and Brenn- the missing nutrients only then when Nutrient-deficient yeast forms hydro- maischennährstoff for fruit distillers. it has used up the available supply. gen sulfide (rank-tasting). Stuck fer- This is the case with easily ferment- mentations are the cause of incom- Admissability and limits: able fruit mashes, fruit juices and plete fermentations and thus poor al- The fermentation salts DAP and grape musts on about the third day of cohol yield. As a result, remaining ammonium sulfate are permitted in fermentation. Hardly fermentable sugar allows bacterial metabolic acti- conventionally produced fruit and substrates should be treated with vities that spoil mash and cause fla- honey wines in a maximum dosage fermenting salt right at the start of vor flaws in wine. of 30g/hl, in grape wines totaling fermentation. 100g/hl. There are restrictions for or- The fermentation salt is dissolved in What does yeast need nitrogen ganic products: for example, ammo- some water, juice or mash fluid and for? nium sulphate should not be used for this nutrient solution is added to the In order to be able to consume the the preparation of organic grape ongoing fermentation. In wines and oxygen which is still present at the wine; Bioland forbids any yeast nutri- low-viscosity mashes a stir is unnec- beginning of fermentation by breath- tion for organic honeywine. essary. In thick mashes, the nutrient ing, the yeast must be able to multi- solution can be carefully incorporated ply and form cell substance. For this into the pomace, without blowing air it needs nitrogen and phosphorus. Dosage: into the mash. Even during fermentation, yeast re- The dosage of simple fermentation lies on these elements to renew their salts should depend on the nitrogen Pack size DAP: cell structure, stay alive, absorb fer- and sugar content of the juice or the 1kg-package (No. 5360) mentable sugars, and excrete alco- mash at the beginning of the fermen- 5kg-bag (No. 5361) hol. tation on the one hand and the re- 25kg-bag (No. 5362) quirements of the selected yeast Ordinary fermentation salts in used on the other hand. This re- Pack size ammonium sulphate: comparison: quires laboratory analysis that are 20g “yeast food“ (No. 6660) Diammonium phosphate (DAP) most likely to be routine in wineries. 100g “yeast food“ (No. 6661) and ammonium sulfate are inex- Otherwise one relies on empirical 1kg-package (No. 5350) pensive inorganic ammonium salts values for the fermentability. 5kg-bag (No. 5351) containing nitrogen in a readily 100g DAP per hl provide 200mg of 25kg-bag (No. 5352) available form for the fermenting nitrogen per liter. This results in the yeast. At the same time DAP acts as following recommendations: Storage: a phosphor supplier. Ammonium Fruit for winemaking as well as nutri- Please store dry and at room tem- sulfate has the advantage over DAP ent-poor fruit mashes with 20-40g perature. of remaining free-flow properties fermentation salt/hl are considered even after prolonged storage and sufficient nitrogen supply. All information in this publication corre- does not block. High in tannins stone fruit or berry sponds to our current experience and Both fermentation salts supply the mashes (for example sloe, aronia knowledge. yeast with nitrogen, but not with es- and elderberries), sugar-rich grape Schliessmann Kellerei-Chemie neither sential amino acids, vitamins and mashes and musts and diluted mo- warrants that the products can be used survival factors, which they addition- lasses for rum production should be without prior diligent testing as de- ally need under difficult fermentation provided with 40-80g fermentation scribed above, nor that patent rights of third parties are not infringed by their conditions. Reliable combination salt/hl . use.