?For proper development, wine yeasts need not only sugar but also nitrogen and phosphorus compounds, which are present in very limited quantities in local fruit varieties. Due to this fact, hobby winemakers should use ready-made yeast nutrient salts that contain these compounds.
Yeast nutrient salt for wine yeast KOMBI - contains, in addition to diammonium phosphate and vitamin B1, the extract from the cell walls of the yeast cells, which represents a specific supplement to the yeast nutrient salts, both in terms of sugar and nitrogen compounds. The cell walls show the ability to adsorb substances (including fatty acids) that have an inhibiting effect on the fermentation processes. In other words, the cell walls contribute to easy fermentation and accelerate the growth of the yeast. A 7 g pack is enough for 25 liters of wine.
Application:Before you add the nutrient salt to the wine, you should mix the yeast in 1/ Dissolve 4 glasses of water. The yeast nutrient salt can be added right at the beginning of fermentation (at the same time as yeast). However, it is increasingly recommended to dose the yeast nutrient salt in three equal portions~ the 1st portion - at the beginning of fermentation, the 2nd portion - after 3 to 5 days and the 3rd portion after 10 days of fermentation. The yeast nutrient salt should be stored in a dry place. By using yeast nutrient salts when preparing the wine, the following is achieved: - appropriate proliferation of yeast - rapid initiation of the fermentation processes - complete fermentation of the fructose and the sugar added during production.