SouthPhillyBr3w3r
Well-Known Member
I am making wine for the first time. My HBC had a bulk buy of fresh Italian wine juice, so I got 6 gallons of Sangiovese. I built my starter, took my readings, and pitched the yeast. The sugar content is 23° brix, and I am using RC-212 Bourgovin yeast. I am curious about nutrients.
I read some research that suggests the addition of DAP during the innoculation and early growth phases of fermentation is not a good idea, as the inorganic ammonia compounds will actually inhibit the absorption of organic alpha-amino acids by the yeast cells, therefore reducing the effective level of YAN. I am unable to get a YAN level for my juice, but I know that with RC-212 at 23 brix, the required amount of N will be about 324.5 ppm.
I am curious whether I should boil some bread yeast and add to my fermenter, to give a source of organic amino acids as well as some b-vitamins, or if I should just wait until my Brix has dropped by 1/3, sniff for any hydrogen sulfide aroma, and add DAP as necessary at that point. In case you are curious, the study I discussed above states that once alcohol levels begin to climb, the absorption of organic amino acids is inhibited, and the yeast become dependent on inorganic sources of nitrogen such as ammonia. Therefore, organic nitrogen sources should be used initially, and inorganic sources of nitrogen are needed later in fermentation.
I have a little background in microbiology and biochemistry, so I am prone to overthinking these things. In the interest of not turning my wine into a failed science experiment, I would appreciate some input as to whether I should tinker, or if I should just leave well enough alone. Thank you.
I read some research that suggests the addition of DAP during the innoculation and early growth phases of fermentation is not a good idea, as the inorganic ammonia compounds will actually inhibit the absorption of organic alpha-amino acids by the yeast cells, therefore reducing the effective level of YAN. I am unable to get a YAN level for my juice, but I know that with RC-212 at 23 brix, the required amount of N will be about 324.5 ppm.
I am curious whether I should boil some bread yeast and add to my fermenter, to give a source of organic amino acids as well as some b-vitamins, or if I should just wait until my Brix has dropped by 1/3, sniff for any hydrogen sulfide aroma, and add DAP as necessary at that point. In case you are curious, the study I discussed above states that once alcohol levels begin to climb, the absorption of organic amino acids is inhibited, and the yeast become dependent on inorganic sources of nitrogen such as ammonia. Therefore, organic nitrogen sources should be used initially, and inorganic sources of nitrogen are needed later in fermentation.
I have a little background in microbiology and biochemistry, so I am prone to overthinking these things. In the interest of not turning my wine into a failed science experiment, I would appreciate some input as to whether I should tinker, or if I should just leave well enough alone. Thank you.