When should the organic nutrient be added in wine production?
Yeasts, like other living organisms, have in their DNA the drive for survival. In order to establish themselves in their environment, they recognise the importance of group strength, provided the conditions are right for their development. One of the most important limiting factors under oenological conditions is nitrogen.
In order to establish themselves quickly in their environment (something for which Saccharomyces cerevisiae is perfectly adapted), yeasts consume most of the available nitrogen to generate an abundant population. They first take advantage of the nitrogen sources with which they have the greatest affinity, and then turn to the others. Today, we know that amino acids are essential for yeast growth and metabolism. Some amino acids, such as leucine and valine, are especially important during the exponential growth phase, while others, such as glutamine and proline, are needed to maintain cell viability and resistance to stress.
At LEV2050 we are clear about this
When it comes to the classic question of when to add organic nutrients, we are clear because we base our decision on science and experimentation. Therefore, our recommendation is always to add organic sources at the beginning of fermentation. The yeasts know what they are doing, part of the nitrogen assimilated in the first hours of fermentation will be used for the renewal of the permease transporters in the objective of rapid growth (exponential phase). But another part will accumulate it in different forms inside the vacuoles, which will act as reservoirs for moments of shortage in the medium or blockage of the transporters.
It should also be noted that from 4-5 degrees of alcohol, the permeability of the plasma membrane increases, which facilitates the entry of protons into the cytoplasm, endangering the life of the yeast due to the decrease in pH. The cell reacts by shutting off proton inputs, including those that allow the joint assimilation of amino acids and hydrogen ions in a symport-type transport. For this reason, it is crucial to ensure an adequate availability of amino acids from the beginning, before reaching these alcohol levels.
In addition to nitrogen, yeasts also require a variety of vitamins and minerals to function optimally. B vitamins such as thiamine, niacin and pantothenic acid are essential for yeast energy metabolism. Minerals such as magnesium, zinc and iron are also required for various enzymatic and structural functions.
At LEV2050, we have been researching and developing specific products for over ten years to provide yeast with the nutrients needed at each stage of the growth cycle. Our range of nutrients has been carefully formulated to provide a balanced combination of essential elements, thus ensuring proper yeast nutrition throughout the alcoholic fermentation process. This not only guarantees good fermentation kinetics but also a better organoleptic expression by keeping the metabolic pathways for the generation of higher alcohols and esters active.
If you would like to know more about nutrition and the characteristics of our nutrients, please do not hesitate to contact us via our email address (email@example.com). We hope you enjoyed it!