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Vinovit

Fermentation activator specially formulated to stimulate yeast growth and multiplication, promoting rapid fermentations with a smooth and complete course.
Vinovit is a fermentation activator used to stimulate yeast growth and multiplication during the grape must fermentation process. Here’s how it works and what its main benefits are:

  • Phospho-azotate substances and vitamin B1: Vinovit is composed mainly of phospho-azotate substances and vitamin B1. These nutrients are essential for yeast and promote their growth and activity during fermentation. Vitamin B1, in particular, plays an important role in fermentation by partially inhibiting the production of higher alcohols and promoting the formation of aromatic alcohols, thus improving the organoleptic appearance of wine.
  • Reopening slowed fermentations: Vinovit is useful when slowing fermentation occurs, especially in situations with high temperatures or difficult fermentation conditions. This product helps prevent fermentation from stalling, ensuring that fermentation continues to completion.
  • Restores optimal ammonia nitrogen content: Vinovit can restore the proper amount of ammonia nitrogen, vitamins and trace elements in cases where the must comes from overripe or botrytized grapes, or when working with clarified musts.
  • Prevention of defects: Vinovit, due to its specific composition, helps prevent the formation of hydrogen sulfide and makes up for nutritional deficiencies during fermentation. This helps reduce the risk of sensory defects in wine.
  • Anti-aggregants: Vinovit is formulated with anti-aggregants that prevent agglomeration of the product, facilitating its use.

Ammonium sulfate E517
Dibasic ammonium phosphate
Thiamine chlorohydrate (Vit B1) ± 0.2%

10-100 g/hl, only on must.
With 100 g/hl the legal maximum amount of ammonia salts (sulfate and phosphate) is reached.

Dissolve the dose in water or wort, adding it evenly to the mass, preferably after fermentation has started.

1 kg and 10 kg bag.
Store in a cool, dry place, away from light and heat sources.

Vinovit is a fermentation activator used to stimulate yeast growth and multiplication during the grape must fermentation process. Here’s how it works and what its main benefits are:

  • Phospho-azotate substances and vitamin B1: Vinovit is composed mainly of phospho-azotate substances and vitamin B1. These nutrients are essential for yeast and promote their growth and activity during fermentation. Vitamin B1, in particular, plays an important role in fermentation by partially inhibiting the production of higher alcohols and promoting the formation of aromatic alcohols, thus improving the organoleptic appearance of wine.
  • Reopening slowed fermentations: Vinovit is useful when slowing fermentation occurs, especially in situations with high temperatures or difficult fermentation conditions. This product helps prevent fermentation from stalling, ensuring that fermentation continues to completion.
  • Restores optimal ammonia nitrogen content: Vinovit can restore the proper amount of ammonia nitrogen, vitamins and trace elements in cases where the must comes from overripe or botrytized grapes, or when working with clarified musts.
  • Prevention of defects: Vinovit, due to its specific composition, helps prevent the formation of hydrogen sulfide and makes up for nutritional deficiencies during fermentation. This helps reduce the risk of sensory defects in wine.
  • Anti-aggregants: Vinovit is formulated with anti-aggregants that prevent agglomeration of the product, facilitating its use.

Ammonium sulfate E517
Dibasic ammonium phosphate
Thiamine chlorohydrate (Vit B1) ± 0.2%

10-100 g/hl, only on must.
With 100 g/hl the legal maximum amount of ammonia salts (sulfate and phosphate) is reached.

Dissolve the dose in water or wort, adding it evenly to the mass, preferably after fermentation has started.

1 kg and 10 kg bag.
Store in a cool, dry place, away from light and heat sources.

A perfect combination with:

to remove organoleptic deviations and phenolic substances responsible for browning of wines

RAN table by yeast nutrient type

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