NUTRIENT GO FERM PROTECT 1KG

GO-FERM™ is a 100% organic special inactive yeast, produced through a specific Lallemand autolysis process on yeast biomass in order to obtain high levels of certain essential vitamins (i.e. pantothenate, biotin), minerals (i.e. magnesium, zinc and manganese) and amino acids. GO-FERM™ was developed as a tool to avoid sluggish and stuck fermentations. A slow fermentation finish might promote bacterial and yeast contamination in wine and cause major quality problems.

GO-FERM™’s effect is evident at the end of fermentation, where quality risks
are greatest. It promotes a significantly higher viability of yeast cells and therefore
a quicker and more complete consumption of residual sugars even in high maturity
grape musts.
GO-FERM™ provides a small amount of alpha amino nitrogen.
Supplementation with FERMAID™ range products in low and medium nutrient
musts as well as DAP in low yeast available nitrogen musts is recommended. For
best results, couple the use of GO-FERM™ during the yeast rehydration step with
the addition of complete yeast nutrient (FERMAID™ range products) at 1/3 of sugar
depletion during the fermentation.
For sensory protection
GO-FERM™ reduces the risks of sulphur compounds and volatile acidity
production. High grape maturity and indigenous microbial contamination of
musts and juices can cause micronutrient imbalances which lead to off-flavor
production, even in high nitrogen musts. GO-FERM™ encourages an early buildup of the selected yeast’s essential reserves of vitamins and cofactors and avoids
unbalanced metabolism due to micronutrient deficiency.
GO-FERM™ provides bioavailable micronutrients like minerals and vitamins
which are extremely important to assure the yeast a balanced metabolism. When
even one of these compounds is deficient, the yeast metabolism is stressed with
potential of producing off-flavors (i.e. sulphur compounds, volatile acidity). In this
case, the simple supplementation of ammonia nitrogen (DAP) can exaggerate these
problems. Although micronutrient contents in grapes are considered high enough
for yeast needs, recent findings show that microbial contamination of the grapes and
pre-fermentative processes can lead to frequent nutrient depleted situations.

Technical information