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Grape & fruit Powder for wine,cider making and alcohol beverages








Fruit Powders Spices and Seasoning, teas, Health......








Acids & ingredients for food and beverages preparation, ..........







VitaBlend
Yeast Nutrien 1kg

Application: fermentation of grape juice, fruit, grain and starch, barley etc


VitaMix
Yeast Nutrient 1kg

This blend of nutrients is mainly used for the production of wine from grapes, must, fruit and berries


   
 

VitaNutrient
Yeast nutrient1kg

VitaNutrient specifically designed for use with high alcohol tolerance yeasts


VitaMix

Multipurpose Yeast Nutrients

A balanced mix of albumens, vitamins, minerals and the nitrogenous compounds used as an additional food for yeast cells during fermentation process in wine manufacture. The given mix is universal for application together with the majority of yeast types in manufacture of white and red wines. Unique in own way source of auxiliary components (nitrogenous compounds, vitamins, etc.) for a fast alcoholic fermentation of sugar. This blend of nutrients is mainly used for the production of wine from grapes, must, fruit and berries. High quality and characteristic activity in exceptional cases, such as: unstable temperature. Greatly increases the intensity of the flavor and body of wine. Perfect for wines and beers, especially country wines, wines made of fruits and berries


VitaBlend

Multipurpose Yeast Nutrients

Yeast nutrient and fermentation accelerant. Facilitates the reproduction of yeasts cells. At temperature 18-28ºС they create the favourable environment increasing yeast’s activity and their ability of full assimilation of sugar (dry wines & spirit). boosts multiplication of yeasts and their capacity. The structure includes hydrogen and phosphoric compounds, vitamins and albuminous components. Application: fermentation of grape juice, fruit, grain and starch, barley etc. Auxiliary material in achievement of maximum aroma, balanced acidity & alcohol, taste formation. Perfect for wines made of grape must and concentrated fruit juices and certainly necessary for all problematic fermentations.


VitaNutrient

Specifically designed for use
with high alcohol tolerance yeasts

VitaNutrient specifically designed for use with high alcohol tolerance yeasts blended with a complete, chemically defined nutrient complex, containing all macro and micro nutritional requirements for the yeast, including nitrogen, phosphorous, magnesium, essential vitamins and trace minerals. VitaNutrient product also contains amyloglucosidase enzyme for conversion of dextrin sugars into fermentable sugars during the fermentation process. This blend of nutrients is mainly used for the for fermentation of grape must ,can be used to ferment any fermentable sugar, wheat or malted barley grains or extracts. High quality and characteristic activity in exceptional cases, such as: unstable temperature.


Yeast Nutrients

Nutrients for increase of activity of yeast cells. One of important factors of qualitative and stable process of fermentation. Nutritious compounds create an optimum nutrient medium for activation of work of yeast, reproduction and growth of yeast cells and mechanisms of conversion of sugar. Free nitrogenous compounds, mineral substances, vitamins are the basic components necessary for optimization of function and growth of cells. Other essential nutrient which helps fermentation process - lipids, which form an external wall of a yeast cell and keep its form at destruction of subcellular structures at division or budding. At the sufficient nitrogenous environment yeast make more enzymes which further split difficult saccharides and pectinaceous compounds in favor of aromatic qualities. Mineral substances balance the basic functions of yeast cells and their growth, stabilize enzymes and regulate physiological mechanisms. Also vitamins are necessary for active work of cells: biotin, thiamine, pantothenic acid, inositol, pyridoxine, riboflavin and others. Shortage of vitamins can become the reason of problematic fermentation.




What To Know?

Constant temperature 22-30°C is important for the process. Too high temperature can kill yeast cells, too low might not start fermentation at all or cause very slow fermentation process. Before you start to add clarificaton agents and stabilizer to wine, make sure the fermentation is completly finished. Otherwise the clarification process will not be successful, yeast odour will still be present and that strongly effects the quality of the finished product. During fermentation you can open the fermenter and mix the brew slowly for a short time. Do not leave the fermenter open, make sure the lid is always closed hermetically afterwards.















 
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