Nutrients

Micro Essentials Complete - 1kg

Time-release tablet form nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals. JUST ADD ONCE AND YOU ARE DONE.

This is a highly complex nutrient, ideal for most fermentations - added one time at the beginning of fermentation.

Micro Essentials Boost 1kg

Time-release nutrient supplying higher levels of inorganic nitrogen and lower levels of vitamins and trace minerals.

Micro Essentials Boost is a great substitute for DAP when you need available nitrogen over time.

One of our most popular complete yeast nutrients, used to prevent stuck or sluggish fermentations. 

This is the superfood that was originally developed by Lisa Van de Water; she believes that it contains less DAP than most other nutrients on the market.

Dosage: 10g/22.68kg red grapes, 20g/23L of white juice, add 1/2 at the beginning and 1/2 halfway through fermentation. 35-70g/ HL

Lallemand introduced this natural yeast derivative nutrient for use in white wine production after an extensive three-year research program. 

When added to the juice at the onset of fermentation, Opti-WHITE imparts anti-oxidative properties that work synergistically with SO2 allowing the winemaker to potentially lower the SO2 dosage. 

Opti-WHITE may also be added in the last stages of alcoholic fermentation to help bring out flavor profiles often associated with aging on lees.

Dosage: 30-50g/HL at beginning of fermentation

Fermaid^® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast.

It should be used in combination with Go-Ferm (for yeast rehydration)

Doseage: 25g/HL or 2lbs/1000gal.

Winery and quantity discounts are available.

Go-Ferm^® is certified organic by OMRI. It is a natural yeast rehydration nutrient con­taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. 

Infusing yeast with these es­sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. 

Dosage: 30g/HL

Opti-RED® is now certified organic by OMRI and is a unique inactivated yeast derivative nutrient. 

Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.

Dosage: Early - 227g/ton, Later - 20-30g/HL

Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV.

When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations.

Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas.

Dose 30gm/hl

Also known as "Nutrex 370" or "Yeast cell Walls". Often used in recipes to deal with stuck fermentation issues. Dose 25-35gm/hl

The time honored practice of lees aging and stirring is known to improve mouthfeel and increase perception of sweetness while reducing the perception of acidity and phenolic bitterness. 

Oenolees can impart a perception of sweetness and mouthfeel immediately that would normally take a few months of barrel aging and stirring.

Reduces aggressive characters and boosts mid-palate sensations

Dosage: 20-40g/HL

OMRI listed for use in organic winemaking.

Complex nutrient containing dibasic ammonium phosphate, yeast hulls and cellulose, specifically designed for yeast nutrition at mid-fermentation. 

Its addition guaranties a fast completion of the alcoholic fermentation and helps in preventing the H2S formation.

Dosage: 20-40g/HL

Complex nutrient containing dibasic ammonium phosphate, yeast hulls and cellulose, specifically designed for yeast nutrition at mid-fermentation. 

Its addition guaranties a fast completion of the alcoholic fermentation and helps in preventing the H2S formation.

Dosage: 20-40g/HL