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® ® Current Industry Practices in Nutrient Addition UC Davis March 2011 Lars Petersen Technical Director ® ® Observations! • Additions are done to: rehydration water, juice and first half of fermentations • Different preferences in product types. – “A La Carte” – Mainly DAP – Wholesome complex products ® ® Timing of nutrient addition • Adding nutrients during the first 30-50% of fermentation is established industry practice • Important to stage both DAP and complex nutrients ® ® Trace mineral absorption • During the first 6-24 hours of fermentation most bio-available trace minerals, free amino acids and ammonia is consumed. R. De Nicola, 2009 ® ® Cellular Distribution of Nutrients • “Daughter” cells will have nutrient concentrations of 30% compared to the “Mother” cell G.M. Walker, 2006 ® ® Timing of nutrient addition • Adding nutrients during the first 30-50% of fermentation is established industry practice • Important to stage both DAP and complex nutrients • Do not use starvation as means to control fermentation speed! ® ® • Adding according to YAN levels in must – Targets may vary (250-350ppm) – Historical information are important • If adding more then ~35ppm do multiple addition • Add some organic nitrogen – Target 20-30ppm • Use pure DAP when organic N target is reached ® ® “The Nutrient Dessert” • Significant amount of trace elements and vitamins are naturally present juice • Free amino acids, vitamins and most trace elements are fixated in biomass • Nitrogen is incorporated in protein • Natural autolysis takes weeks or months • Spoilage during aging is often done by small populations
