Yeast Nutrition: Calculate the additions according to your must

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Based on extensive research of yeast nutrition and our yeast strains, Lamothe-Abiet provides this tool to help guide winemakers in making the best choices throughout the alcoholic fermentation. To use this tool, enter the characteristics of your must into the fields below and press ‘Calculate’. The results will give you a regime tailored specifically to your type of wine which optimises the yeast activity.

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Protection during rehydration

Nitrogen Nutrition

1st addition after yeasting:
2nd addition (1/3 AF):

Detoxification

Malolactic Bacteria Nutrition

Protection during rehydration

Nitrogen Nutrition

1st addition after yeasting:
2nd addition (1/3 AF):

Detoxification

For further information about the elaboration of sparkling wines, please see our technical booklet E2F

This tool is for information purposes only and represents the current knowledge of yeast nutrition. It does not replace the advice of your enologist, specifically adapted to your situation. The conditions of use of these products should respect the current legislation. Lamothe-Abiet declines all responsibility linked to the misuse of this tool.

© Lamothe-Abiet 2014