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Thiamine chlorohydrate

Essential constituent of coenzymes involved in yeast metabolic reactions.
Vitamin B1, also known as thiamine, is a B vitamin that is naturally present in grape must. However, during the alcoholic fermentation process, the concentration of thiamine tends to decrease. Consequently, it is often necessary to supplement thiamine concentration from the beginning of fermentation. This is especially important because thiamine is an essential component of coenzymes that participate in metabolic reactions in yeast during alcoholic fermentation. Thiamine supplementation offers numerous benefits:

  • Increased yeast population: the addition of thiamine to must promotes an increase in the initial population of yeast cells. This can lead to a growth in yeast numbers of about 25% compared to situations where the vitamin is not supplemented. This increase in the yeast population is particularly useful in reducing the lag phase, optimizing the rehydration phase and the early stages of fermentation initiation. In other words, it contributes to a faster and safer start of fermentation.
  • Reduction of pyruvic and ketoglutaric acid rates: thiamine contributes to the reduction of pyruvic and ketoglutaric acid rates. These acids can react with sulfur dioxide (SO2), a common additive used in winemaking, causing wine stability problems and contributing to the accumulation of undesirable compounds. Vitamin B1 supplementation helps prevent this unwanted reaction between acids and SO2.
  • Reduction in volatile acidity production: Thiamine supplementation may indirectly contribute to a reduction in volatile acidity production in wines. Volatile acidity is associated with unpleasant aromas and odors in wine, so a reduction in this acidity may improve the overall sensory quality of the product.

Thiamine chlorohydrate (Vitamin B1) 100%.

The addition of Thiamine Hydrochloride is regulated by the current law on oenological practices. EU Reg. 934/2019: Max 0.6 mg/l in must.

Dissolve Thiamine Hydrochloride directly to the wort to be treated while stirring until completely dissolved.

1 kg bag.
Store in a cool, dry place.

Vitamin B1, also known as thiamine, is a B vitamin that is naturally present in grape must. However, during the alcoholic fermentation process, the concentration of thiamine tends to decrease. Consequently, it is often necessary to supplement thiamine concentration from the beginning of fermentation. This is especially important because thiamine is an essential component of coenzymes that participate in metabolic reactions in yeast during alcoholic fermentation. Thiamine supplementation offers numerous benefits:

  • Increased yeast population: the addition of thiamine to must promotes an increase in the initial population of yeast cells. This can lead to a growth in yeast numbers of about 25% compared to situations where the vitamin is not supplemented. This increase in the yeast population is particularly useful in reducing the lag phase, optimizing the rehydration phase and the early stages of fermentation initiation. In other words, it contributes to a faster and safer start of fermentation.
  • Reduction of pyruvic and ketoglutaric acid rates: thiamine contributes to the reduction of pyruvic and ketoglutaric acid rates. These acids can react with sulfur dioxide (SO2), a common additive used in winemaking, causing wine stability problems and contributing to the accumulation of undesirable compounds. Vitamin B1 supplementation helps prevent this unwanted reaction between acids and SO2.
  • Reduction in volatile acidity production: Thiamine supplementation may indirectly contribute to a reduction in volatile acidity production in wines. Volatile acidity is associated with unpleasant aromas and odors in wine, so a reduction in this acidity may improve the overall sensory quality of the product.

Thiamine chlorohydrate (Vitamin B1) 100%.

The addition of Thiamine Hydrochloride is regulated by the current law on oenological practices. EU Reg. 934/2019: Max 0.6 mg/l in must.

Dissolve Thiamine Hydrochloride directly to the wort to be treated while stirring until completely dissolved.

1 kg bag.
Store in a cool, dry place.

The perfect combination:

DAP

for a regular nitrogen supply until the end of fermentation

to bring a good organic fraction to the wine

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