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Fermaid K gistvoeding 50gr. 1gr op 4L
€ 10,00 (incl. btw)
-
Fysieke winkel!
-
Deskundig advies
-
Groot assortiment
-
Vragen? 023-785 41 65
Omschrijving
Fermaid is een gemengde gist voedingsstof aangepast aan de gisting van druivenmost, sap van concentraat, fruitmost, glucosestroop en honing.
Correct gebruik van Fermaid vermindert het risico op trage of vastzittende gisting.
Bij fermentaties moet de gistgroei plaatsvinden vóór de anaerobe (alcohol) gisting kan beginnen.
In de meeste wijntoepassingen, de gemeenschappelijke actieve gedroogde gist inenting (wanneer gist wordt in de most gegoten) snelheid is 5 gram (0,2 ounces) per 20 liter (5 gallons) wat resulteert in een initiële cel concentratie van drie tot vier miljoen levensvatbare gistcellen per milliliter moet.
Onder normale omstandigheden zal de cel populatie toenemen tot 100 tot 150 miljoen levensvatbare gistcellen per milliliter voordat de groei stopt en alcohol fermentatie het overneemt (stationair fase).
Vanwege deze aanzienlijke toename van biomassa, voegt Fermaid toe aan het sap of de most zorgt ervoor dat de juiste balans van voedingsstoffen beschikbaar is voor de gist tijdens deze kritische groeifase.
Zonder goede voeding neemt het risico van trage of vastzittende gisting toe.
Deze trage fermentaties zijn microbiologisch onstabiel en kunnen tot de groei leiden van ongewenste organismen die kunnen leiden tot ongewenste bijproducten, zoals azijnzuur, acetaldehyde en diacetyl.
De meest voorkomende redenen voor vastzittende of trage fermentaties zijn:Onjuist rehydrateren, inoculatie of fermentatie temperatuur beheer
Tekorten aan voedingsstoffen buitensporig opgehelderde musts Gistremmende stoffen zoals fungiciden, vetzuren of een hoge vluchtige zuurgraad om de snelle en efficiënte groei van de geïnoculeerde gist in het fermentatiemedium te bevorderen, Lalvin Fermaid biedt belangrijke voedingsstoffen en biologische factoren, zoals:Bruikbare stikstof Thiamine, foliumzuur, niacine en calciumpantothenaat Gistschillen (lipiden)Voor normale wijntoepassingen is de aanbevolen toevoegsnelheid van Fermaid K 5 gram per 20 liter. Voor optimale resultaten moet 2,5 gram van de Fermaid K in de 20 worden geschorstliters most moeten net na het toevoegen van je gistcultuur aan de most, voeg dan de balans van 2,5 gram toe van Fermaid K op elk moment tussen 1/3 en 1/2 manier door de gisting.OPMERKING: combineer de zeemeermin K NIET met de gerehydrateerde gist suspensie vóór de inenting.
Deze tekst is oorspronkelijk in het Engels en met Google translate om gezet naar het Nederlands
Hieronder de originele tekst.
Description
Fermaid is a blended yeast nutrient adapted to the fermentation of grape musts, juice from
concentrate, fruit musts, corn syrup and honey. Proper use of Fermaid reduces the risk of
sluggish or stuck fermentations.
concentrate, fruit musts, corn syrup and honey. Proper use of Fermaid reduces the risk of
sluggish or stuck fermentations.
In fermentations, yeast growth must take place before the anaerobic (alcohol) fermentation
can begin. In most wine applications, the common active dried yeast inoculation (when
yeast is poured into the must) rate is 5 grams (0.2 ounces) per 20 liters (5 gallons) which
results in an initial cell concentration of three to four million viable yeast cells per milliliter of
must. Under normal conditions, the cell population will increase to 100 to 150 million viable
yeast cells per milliliter before growth stops and alcohol fermentation takes over (stationary
phase).
Because of this significant increase in biomass, adding Fermaid to the juice or must
ensures that a proper balance of nutrients is available to the yeast during this critical growth
phase. Without proper nutrition, the risk of sluggish or stuck fermentations increases. These
sluggish fermentations are microbiologically unstable and can lead to the growth of
undesirable organisms that can result in unwanted by-products, such as acetic acid,
acetaldehyde and diacetyl. The most common reasons for stuck or sluggish fermentations
are:
Improper rehydration, inoculation or fermentation temperature management
Nutrient deficiencies
Excessively clarified musts
Yeast-inhibiting substances such as fungicides, fatty acids or high volatile acidity
To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium,
Lalvin Fermaid provides important nutrients and biological factors such as:
Usable nitrogen
Thiamin, folic acid, niacin and calcium pantothenate
Yeast hulls (lipids)
For normal winemaking applications, the recommended addition rate of Fermaid K is 5 grams
per 20 liters. For optimal results, 2.5 grams of the Fermaid K should be suspended in the 20
liters of must just after adding your yeast culture to the must, then add the balance of 2.5 grams
of Fermaid K anytime between 1/3 and 1/2 way through the fermentation.
NOTE: DO NOT combine the Fermaid K with the rehydrated yeast slurry before inoculation.
can begin. In most wine applications, the common active dried yeast inoculation (when
yeast is poured into the must) rate is 5 grams (0.2 ounces) per 20 liters (5 gallons) which
results in an initial cell concentration of three to four million viable yeast cells per milliliter of
must. Under normal conditions, the cell population will increase to 100 to 150 million viable
yeast cells per milliliter before growth stops and alcohol fermentation takes over (stationary
phase).
Because of this significant increase in biomass, adding Fermaid to the juice or must
ensures that a proper balance of nutrients is available to the yeast during this critical growth
phase. Without proper nutrition, the risk of sluggish or stuck fermentations increases. These
sluggish fermentations are microbiologically unstable and can lead to the growth of
undesirable organisms that can result in unwanted by-products, such as acetic acid,
acetaldehyde and diacetyl. The most common reasons for stuck or sluggish fermentations
are:
Improper rehydration, inoculation or fermentation temperature management
Nutrient deficiencies
Excessively clarified musts
Yeast-inhibiting substances such as fungicides, fatty acids or high volatile acidity
To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium,
Lalvin Fermaid provides important nutrients and biological factors such as:
Usable nitrogen
Thiamin, folic acid, niacin and calcium pantothenate
Yeast hulls (lipids)
For normal winemaking applications, the recommended addition rate of Fermaid K is 5 grams
per 20 liters. For optimal results, 2.5 grams of the Fermaid K should be suspended in the 20
liters of must just after adding your yeast culture to the must, then add the balance of 2.5 grams
of Fermaid K anytime between 1/3 and 1/2 way through the fermentation.
NOTE: DO NOT combine the Fermaid K with the rehydrated yeast slurry before inoculation.
BM-HG.644421
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