Yeast Nutrition in Red Wine

For a disturbance-free fermentation, a good nutrient supply for the yeasts is required.

Only under optimized conditions, the yeast is able to convert the sugar to alcohol entirely and form the desired fermentation aromas at the same time. A lot of wines, or even most of the wines, are not sufficiently provided with nutrients. Rot further reduces the natural nutrient reservoir. As a rule, it therefore makes sense to add a combination product for optimal yeast nutrition to the grape must, thus preventing a lack of nutrients and assuring a safe fermentation process by this remedy.

The yeast nutrient level is especially lowered after mash heating. Therefore it must be restored to obtain dry red wines.


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