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DAP-L

Liquid stabilized solution of dibasic ammonium phosphate that supplies yeast with phosphorus and nitrogen in ammonia form, readily assimilated.
DAP-L is a liquid solution of DAP (Diammonium Phosphate) that provides yeast with a readily assimilable source of phosphorus and nitrogen in the ammonia form. This nutrient supply stimulates the formation of essential enzymes and amino acids to ensure smooth fermentation. Main benefits of DAL-L include:

  • Nitrogen supply management: DAP-L is particularly useful in situations where musts are deficient in Readily Assimilable Nitrogen (RAN). In such a case, the supply of DAP-L, in appropriate amounts and modes and in synergy with oxygen, becomes a key parameter to ensure smooth fermentation.
  • Increased aromatic control: management of yeast nitrogen supply plays a key role in modulating the aromatic characteristics of wines, especially in white wines.
  • Liquid convenience: DAP-L is supplied in liquid form, which offers greater convenience and comfort during use. This liquid form eliminates the problem of incomplete dissolutions and allows rapid dispersion in the mass. It can be added directly to the fermentation vat using a venturi tube, greatly simplifying the process.
  • Foam control: compared to using DAP in solid form, DAP-L significantly mitigates foaming during additions during the fermentation process.
  • Stability and storage: the solution of DAP-L is stabilized, ensuring that the RAN remains unchanged over time. In addition, the product resists microbial spoilage when stored according to recommended conditions.

Stabilized solution of 50% ammonium dibasic phosphate.

200 g/hl of DAP-L provides about 100 g/hl of Bibasic Ammonium Phosphate (maximum legal dose of 100 g/hl and 30 g/hl for the second fermentation of sparkling wines-expressed as salts).
Warning: 10 g/hl of DAP-L provides about 13 mg/l of readily assimilable nitrogen (RAN).

Add directly to the mass.

25 kg canister, 240 kg drum, 1350 kg IBC.
Store in a cool and dry place.
Close the package carefully if the product has not been completely consumed.

DAP-L is a liquid solution of DAP (Diammonium Phosphate) that provides yeast with a readily assimilable source of phosphorus and nitrogen in the ammonia form. This nutrient supply stimulates the formation of essential enzymes and amino acids to ensure smooth fermentation. Main benefits of DAL-L include:

  • Nitrogen supply management: DAP-L is particularly useful in situations where musts are deficient in Readily Assimilable Nitrogen (RAN). In such a case, the supply of DAP-L, in appropriate amounts and modes and in synergy with oxygen, becomes a key parameter to ensure smooth fermentation.
  • Increased aromatic control: management of yeast nitrogen supply plays a key role in modulating the aromatic characteristics of wines, especially in white wines.
  • Liquid convenience: DAP-L is supplied in liquid form, which offers greater convenience and comfort during use. This liquid form eliminates the problem of incomplete dissolutions and allows rapid dispersion in the mass. It can be added directly to the fermentation vat using a venturi tube, greatly simplifying the process.
  • Foam control: compared to using DAP in solid form, DAP-L significantly mitigates foaming during additions during the fermentation process.
  • Stability and storage: the solution of DAP-L is stabilized, ensuring that the RAN remains unchanged over time. In addition, the product resists microbial spoilage when stored according to recommended conditions.

Stabilized solution of 50% ammonium dibasic phosphate.

200 g/hl of DAP-L provides about 100 g/hl of Bibasic Ammonium Phosphate (maximum legal dose of 100 g/hl and 30 g/hl for the second fermentation of sparkling wines-expressed as salts).
Warning: 10 g/hl of DAP-L provides about 13 mg/l of readily assimilable nitrogen (RAN).

Add directly to the mass.

25 kg canister, 240 kg drum, 1350 kg IBC.
Store in a cool and dry place.
Close the package carefully if the product has not been completely consumed.

A perfect combination with:

for gradual release of nitrogen and amino acids to optimize ester production and complete transformation of all sugars

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