DAP

DAP, or Diammonium Phosphate, is a high-purity crystalline salt that dissolves completely in water. This compound provides yeast with a readily assimilable source of phosphorus and nitrogen in the ammoniacal form. Main benefits od DAP include:

• Fermentation stimulant: DAP provides yeasts with necessary nutrients, such as phosphorus and nitrogen, which stimulate the production of enzymes and amino acids essential for smooth fermentation. In cases where musts are deficient in Readily Assimilable Nitrogen (RAN), the supply of DAP, in appropriate amounts and modes and in synergy with oxygen, becomes a crucial parameter to ensure smooth fermentation.
• Nitrogen supply management: management of yeast nitrogen supply is critical to influence the flavor profile of wines, especially white wines, and to ensure completion of fermentation.
• Suitable for acid musts: DAP is particularly suitable for very acid musts. It is important to note that some of the phosphate ion may be subject to precipitation with calcium and iron, so it is advisable to use DAP carefully in these situations.
• Use in first and second fermentation: DAP can be used during both first and second fermentation. However, in the latter case, it is essential to check for iron before use to avoid cloudiness phenomena related to the formation of phosphate-iron complexes.