|
|
Diammonium Phosphate (DAP)
|
Diammonium phosphate (DAP) is a basic source of nitrogen for yeast.
Notes from the winemaker: DAP is one of those things I would like to add as little of as possible - it smells and tastes awful on its own, it raises the pH of the must, and while it is really effective at building yeast cell mass when added at the right stage of fermentation, it also can push the fermentation rate and termperature up faster than I might want. Since I got this addition in at 17° Brix I have the opportunity to made a second addition before 8° Brix if the must needs it - say if it starts to smell of sulfide, or if the lab analysis comes back showing very low starting nutrient levels in the juice.
Related Topics:
Yeast Nutrients
Yeast Deficiency
|