I started a quest years ago in anattempt to understand how to make my wines taste better. Since all wine on the planet use yeasts, I started there. The journey eventually came to the complexity of what yeast cells need to perform their tasks of converting sugars to alcohol.
This post is the result of testing two yeast nutrients fermenting sugar. The two nutrients are Diammonium Phosphate (abbreviated as “DAP”, generically marketed as “YEAST NUTRIENT”), and Fermaid O, another yeast nutrient. It is not intended to be all inclusive.
My starting hypothesis is (was) 1) yeast + sugar will ferment with zero added nutrients, and 2) the type of “nutrients” do not matter.
The goal was to prove which nutrient was best suited for the wine making process. Two common methods were used to introduce yeast to the must.
The base of testing was set up with a simple sugar wash to simulate the starting batches of wine.
>> The CONTROL sample failed. Dry pitching yeast in a sugar environment is not a good option.
>> The specifications from the manufacturer of D47 state that dry pitching yeast (rehydration in must) is not recommended. Most yeast specifications include similar statements. (It's assumed dry pitching will not meet yeast manufacturer's specifications for performance.)
>> The combination of dissolving/adding DAP at the beginning of fermentation and dry pitching yeast resulted in the definition of a “stuck”fermentation. DAP alone does not support healthy fermentation.
>> The combination of yeast and sugar does not guarantee fermentation.
>> The combination of GoFerm Sterol Flash and Fermaid O consists of ingredients that support healthy fermentation.
>> Gas release (bubbles) in must is not a reliable indication of a healthy fermentation.
>> Nutrients consisting of a full range of vitamins, minerals, and amino acids should be considered to support a healthy fermentation. Nitrogen alone (in DAP) is not a good “nutrient”.
>> Fermaid O contains a complete range of nutrients to support yeast health.
I agree the use of DAP will make wine in most cases. However, this post is a result of questioning wine making nutrients beginning in 2018. This basic test confirms general observations, and repeats/confirms results of testing completed in 2022.
In short, yeast nutrients are not created equal. A few links are included pointing to evidence validating the chart results.
This testing included the use of specific hydration nutrients. IMO, this step is critical for the performance of yeast. After all, caring for the health of yeast cells promotes the best wines.
https://admin.lallemandwine.com/wp-content/uploads/2015/11/Important-role-of-nitrogen.pdf
https://scottlab.com/yeast-nutrition-inorganic-vs-organic-nitrogen
https://admin.lallemandwine.com/wp-...ds-are-useful-during-yeast-rehydration_EN.pdf
At the end of the day, my hopes are this information will help those new to wine making.
This information has been cross posted in a FB wine making group.
Barry
This post is the result of testing two yeast nutrients fermenting sugar. The two nutrients are Diammonium Phosphate (abbreviated as “DAP”, generically marketed as “YEAST NUTRIENT”), and Fermaid O, another yeast nutrient. It is not intended to be all inclusive.
My starting hypothesis is (was) 1) yeast + sugar will ferment with zero added nutrients, and 2) the type of “nutrients” do not matter.
The goal was to prove which nutrient was best suited for the wine making process. Two common methods were used to introduce yeast to the must.
The base of testing was set up with a simple sugar wash to simulate the starting batches of wine.
- White sugar was dissolved in three gallons of purified water until a gravity of 1.094 was reached. (Called “sugar wash”)
- Tartaric acid was added at the rate of ½ teaspoon/gallon to simulate natural must acidity.
- The total sugar wash was divided equally into 3 1 gallon jars. Jars were labeled “CONTROL”, “DAP”, and Fermaid O (Ferm O). The jars were placed in a temperature controlled fermenting box. Temperature control was set to 75*F +/-1* for the duration of the testing.
- The total equivalent nutrient amount was calculated using the FermCalc app for DAP and Ferm O using D47 yeast for a 1 gallon batch. D47 was chosen being a common yeast used for grape and country wines.
- A starting YAN of zero (water) was entered in the FermCalc app. The total dosage of ~3 grams/gallon of DAP and ~5 grams/gallon of Ferm O was needed.
- One gram of D47 yeast was pitched into each sample with two different methods, dry pitch and hydrated with GoFerm Sterol Flash. One gram per gallon is the average dose recommended by the manufacturer.
- CONTROL sample: Yeast dry pitched, sugar wash.
- DAP sample: 3 grams DAP, yeast dry pitched, sugar wash. 1 teaspoon is approximately 3 grams. Please note that the product used was 100% DAP and not a DAP/Urea mix. This method was chosen to simulate many popular recipes and some kit wines.
- Ferm O sample: Yeast hydrated with GoFerm Sterol Flash, pitched, sugar wash, 2.5 grams of Ferm O added at first signs of fermentation and remaining 2.5 grams added at 1/3 sugar depletion. This method was chosen to simulate more advanced wine making methods. The attached graph is the results of testing over a 10 day period.
>> The CONTROL sample failed. Dry pitching yeast in a sugar environment is not a good option.
>> The specifications from the manufacturer of D47 state that dry pitching yeast (rehydration in must) is not recommended. Most yeast specifications include similar statements. (It's assumed dry pitching will not meet yeast manufacturer's specifications for performance.)
>> The combination of dissolving/adding DAP at the beginning of fermentation and dry pitching yeast resulted in the definition of a “stuck”fermentation. DAP alone does not support healthy fermentation.
>> The combination of yeast and sugar does not guarantee fermentation.
>> The combination of GoFerm Sterol Flash and Fermaid O consists of ingredients that support healthy fermentation.
>> Gas release (bubbles) in must is not a reliable indication of a healthy fermentation.
>> Nutrients consisting of a full range of vitamins, minerals, and amino acids should be considered to support a healthy fermentation. Nitrogen alone (in DAP) is not a good “nutrient”.
>> Fermaid O contains a complete range of nutrients to support yeast health.
I agree the use of DAP will make wine in most cases. However, this post is a result of questioning wine making nutrients beginning in 2018. This basic test confirms general observations, and repeats/confirms results of testing completed in 2022.
In short, yeast nutrients are not created equal. A few links are included pointing to evidence validating the chart results.
This testing included the use of specific hydration nutrients. IMO, this step is critical for the performance of yeast. After all, caring for the health of yeast cells promotes the best wines.
https://admin.lallemandwine.com/wp-content/uploads/2015/11/Important-role-of-nitrogen.pdf
https://scottlab.com/yeast-nutrition-inorganic-vs-organic-nitrogen
https://admin.lallemandwine.com/wp-...ds-are-useful-during-yeast-rehydration_EN.pdf
At the end of the day, my hopes are this information will help those new to wine making.
This information has been cross posted in a FB wine making group.
Barry
