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Organic fruit wine - yeast nutrition

The fruit or honey has already been produced and certified organically to manufacture certified organic fruit wines. But what about the treatment agents that are necessary to make fruit wines? This article provides more information about the changes and impact of the implementing regulations and the permitted yeast nutrients from Erbsloeh's portfolio.

It goes without saying that the base material, i.e. the fruit or honey, must have been produced and certified organically to manufacture certified organic fruit wines (including cider and mead). But what about the treatment agents that are necessary to make fruit wines?
EU Regulation 889/2008 contains numerous provisions which govern the use of individual categories of processing agents and additives.

 

Legislative changes

The update to EU Regulation 889/2008 in January 2020 resulted in a positive change for fruit wine manufacturers. Whereas before yeast nutrition salts and thiamine were not mentioned, these have now been explicitly included in the legislation. Section B regulates the use of diammonium phosphate and thiamine hydrochloride in fruit wine, but not by maximum quantities. This is where local legislation comes into play; the current version of the guidelines for wine-like and sparkling wine-like beverages defines maximum quantities for Germany of

  • 30 g/hl diammonium phosphate (DAP), ammonium chloride, ammonium sulphate
  • 40 g/hl yeast cell wall preparation
  • 60 mg/hl thiamine hydrochloride (calculated as thiamine)

Yeast nutrients from the Erbslöh portfolio that are now permitted
For practicians, this means that fermentation problems which repeatedly arose in the past, caused by nitrogen and vitamin deficiencies in individual raw materials, can now be rectified by the addition of yeast nutrients.
The use of nutrients based exclusively on yeast should continue to be used as, in addition to vitamins and minerals, they are valuable for the yeast metabolism.

There is a plethora of yeast nutrients available to the fruit wine producer (see Fig. 1).

Particular note should be made here of VitaDrive® F3 and VitaDrive® ProArom for yeast rehydration and VitaFerm® Base.

As a result of correct rehydration with VitaDrive® F3, yeast is prepared so that its maximum performance and vitality during fermentation are assured. When combined with VitaFerm® Base, the yeast can quickly and securely attain higher alcohol contents, without forming intrusive metabolic products, such as off flavours.
VitaFerm® Base, as a mixture of yeast autolysate, DAP and thiamine, offers complete nutrition for yeast!

For yeast rehydration and nutrition the following sequence should be adhered to strictly where dosage and temperatures are concerned.

Always ensure that the difference in temperature between rehydrated yeast and the juice to be fermented is not more than 8 °C.  Otherwise the yeast experiences a shock, resulting in fermentation problems.
Dosage of yeast nutrition salts to the yeast culture does not improve fermentation either. The procedure in Fig. 2 must be strictly followed in this case.