Go-Ferm - 10 kg. (22 lb.)
- Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations.
- First Generation Yeast Protector for Rehydration Step
- Go-Ferm allows faster onset of fermentation and it enhances fermentation kinetics.
- Go-Ferm is a yeast rehydration nutrient derived from autolyzed wine yeast with optimized bioavailability of micronutrients, vitamins and minerals. It helps avoid fermentation sensory problems like hydrogen sulfide.
- Go-Ferm is a 100% yeast product, produced through a specific autolysing process on yeast biomass.
- This product was released by Lallemand in 2004 and was the first yeast rehydration product on the market.
- The Go-Ferm approach is to add the micronutrients before yeast inoculation into the must. Adding the yeast-derived vitamins and minerals to the yeast rehydration water increases their concentration and bioavailability, resulting in greater absorption into the yeast cell. This improves fermentation kinetics and reduces the production of off-odors related to micro-nutrient deficiency.
- Can be used for all styles of white, rose and red winemaking with all wine yeasts.
- Lallemand recommends the use of Go-Ferm in non-stressful fermentation conditions.
Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microorganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.
| Weight (lb) | 27.000000 |
|---|---|
| Micron | 10 - 25 micron |