DAP-Di Ammonium Phosphate in wine-making fermentation application
DAP-Di Ammonium Phosphate in wine-making fermentation application
With the development of winemaking technology, more and more wineries use various food additives in the brewing process in order to obtain better taste and more unique flavor.
The principle of wine fermentation is that at a specific temperature, the sugar in the grape juice is converted into carbon dioxide and alcohol under the action of yeast, and the quality of yeast directly determines the taste of wine.
Diammonium hydrogen phosphate food additive is used as a yeast nutrient in the winemaking process, and studies have shown that diammonium hydrogen phosphate is a nutrient source of nitrogen in yeast. The added nitrogen will help the yeast stay active through fermentation. Phosphorus is conducive to the progress of sugar metabolism, it can promote the growth and reproduction of microorganisms, the amount of phosphorus can not be too much, the initial culture liquid contains a certain amount of phosphorus, after the mycelium grows thick, the culture solution only needs to maintain a very low amount of phosphorus, so as not to cause the activation of primary metabolism.
Dosage: Use 1/2-3/4 g per gallon (1/2 teaspoon per 5 gallon). 1 teaspoon = 3.1 grams. We strongly recommend using a scale to weigh the product to get an accurate dose.
