Description
Yeast nutrient FN502-GH is an organic yeast derivative and naturally rich in glutathione, free amino acids, minerals and trace elements that protects grape must and wine from oxidation, promotes cellular multiplication and optimizes wines' organoleptic qualities. Glutathione (GSH) is a tripeptide of L-glutamate, L-cysteine and glycine. It is a common component of yeast with a protective effect against wine oxidation. Yeast nutrient FN 502-GH also provides a plenty of free amino acids that are natural source of nitrogen and aroma precursors.
Applications
1. Exert a protective effect on desirable aromas of wine.
2. Prevent the oxidation of phenolic compounds in wine.
3. Limit the formation of browning pigments.
4. Prolong the white and rose wines shelf life.
5. Reduce the doses of sulfur dioxide (SO₂).
6. Provide nutrients for yeast growth and multiplication.
7. Increase yeasts resistance to difficult conditions.
8. Supply amino acids as precursors of aromatic compounds.
Characteristic
1. Product characteristics
- Appearance: powder
- Colour: light yellow to brown
- Protein: ≥ 50.0%
- Reduced glutathione: ≥ 7.0%
- Amino nitrogen: ≥ 2.0%
- Humidity: ≤ 7.0%
2. Microbial characteristics
- Yeast: < 102 CFU/g
- Lactic bacteria: < 103 CFU/g
- Moulds: < 103 CFU/g
- Aerobic plate count: < 104 CFU/g
- Coliforms: < 102 CFU/g
- Salmonella: Absence/25 g
- Escherichia coli: Absence/1 g
- Staphylococci: Absence/1 g
3. Heavy metal characteristics
- Lead: < 2 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Cadmium: < 1 mg/kg
Dosage and Usage
Recommended dosage: 0.2-0.4 g/L or 20-40 g/hL.
Dissolve the product in 10 times its weight of must or warm water, and suspend it well with no lumps and then directly add it to the tank to mix through pump-over.
Using stage: it is recommended before fermentation in grape juice, at the beginning of fermentation, at the fermentation of 1/3 or after wine fermentation during aging.
As a nutrient, the dosage and usage are according to the initial assimilable nitrogen of the must, its gravity, turbidity and the yeast strain chosen by winemaker. As a protective agent, the using stage is in grape juice during grape pressing or before wine aging. Using after wine fermentation prolongs wine shelf life.
