Yeast needs nitrogen for its cell development and fermentation of sugar. In healthy, ripe fruit, there is usually enough nitrogen for the yeast to completely convert the sugar content into alcohol. In unripe grapes as well as in the case of a sugar increase in the mash, the nitrogen content is not always sufficient for a safe and problem-free fermentation. Consequently, fermentation interruptions or premature termination of fermentation may occur. This is prevented by adding yeast nutrient salt.
Dosage: approx. 4 g per 10 l
