A balanced mix of albumens, vitamins, minerals and the nitrogenous compounds used as an additional food for yeast cells during fermentation process in wine manufacture. The given mix is universal for application together with the majority of yeast types in manufacture of white and red wines. Unique in own way source of auxiliary components (nitrogenous compounds, vitamins, etc.) for a fast alcoholic fermentation of sugar. This blend of nutrients is mainly used for the production of wine from grapes, must, fruit and berries. High quality and characteristic activity in exceptional cases, such as: unstable temperature. Greatly increases the intensity of the flavor and body of wine. Perfect for wines and beers, especially country wines, wines made of fruits and berries
Diammonium Phosphate, powder for use in winemaking. This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds.