AEB Fermoplus Integrateur 1 lb.

Get ready to take your winemaking game to the next level with Fermoplus Integrateur! This isn't just any nutrient, it's your secret weapon to achieving the most spectacular fermentation performance. Imagine supplying your yeast with everything it craves to create a wine that's bursting with complexity and aromatic intensity.

With Fermoplus Integrateur, you're not just increasing the level of readily assimilable nitrogen, you're also gifting your must with a cocktail of vitamins, sterols, and microelements. The result? A yeast cell population that's not just surviving, but thriving, ready to deplete sugars even in the most alcohol-rich musts.

But the magic doesn't stop there. Use Fermoplus Integrateur during the 3rd-4th day of fermentation and you'll be minimizing those pesky reduced odors. And for your white wines? Say goodbye to the formation of mercaptans or other off-odors that can sneak up during post-fermentative storage.

And if you're dealing with slow fermentations or late additions of concentrated must, don't sweat it. A dash of Fermoplus Integrateur, perhaps paired with a quick aeration, will get things back on track, creating the perfect conditions for your yeast cells to flourish.

So why wait? Give Fermoplus Integrateur a try and watch as your wines transform from good to extraordinary.

TECHNICAL DESCRIPTION 

Fermoplus Integrateur is a nutrient formulated to achieve the best possible fermentation run. It supplies the yeast with all the elements needed in order to produce wines with more complexity and aromatic intensity. Besides increasing the level of readily assimilable nitrogen, Fermoplus Integrateur also supplies the must with vitamins, sterols and microelements, thus increasing yeast cell viability and producing a strong and active population, capable of depleting sugars even in musts with a high alcoholic degree. When used during the 3rd-4th day of fermentation, it reduces to a minimum the occurrence of reduced odours and, in white wines, it prevents the formation of mercaptans or other oV-odours that may develop during the post-fermentative storage. In case of slow fermentations or late additions of concentrated must, a suitable addition of Fermoplus Integrateur, possibly combined with a short aeration, re-establishes the ideal conditions for the development of yeast cells. 

COMPOSITION AND TECHNICAL CHARACTERISTICS 

Di-ammonium phosphate, yeast hulls, autolysates of yeast, inert filter aid, thiamine hydrochloride (vitamin B1). 

DOSAGE 

45 g/hL. Fermoplus Integrateur supplies 14 ppm* of RAN for a dosage of 10 g/hL. 

INSTRUCTIONS FOR USE 

Dissolve the dose in must and add to the mass by pumping over. 

STORAGE AND PACKAGING 

Store in a cool dry place, away from direct sunlight and heat. 

1 kg net packs in cartons containing 15 kg. 

5 kg and 20 net bags. 

*Amount obtained by spectrophotometric-enzymatic analysis. 

Spectrophotometric methods are used, that separately identify the values forming RAN: Ammonium ion and nitrogen from the primary groups of alpha amino acids, organic nitrogen. The analysis of organic nitrogen, N-OPA technique, is not specific for the amino acid Proline, as it is not detectable due to the presence of secondary groups; it is also an amino acid that is not readily assimilated by the yeast. These values may differ from the results obtained using the Total Kjeldahl Nitrogen (TKN) method, which identifies all the nitrogen present. The range of error in measurement and production is +-10%».

OTHER PRODUCTS YOU MIGHT NEED 

Fermenters

If you are buying AEB Fermoplus Integrateur, you are probably getting ready to ferment some wine. You can select from 2 gallon to 20 gallon fermenters that can be shipped to your front door. If you are close enough for a store pickup and making larger batches, you can select from a wide range of variable stainless steel tanks. 

Acid Blend

Acid Blend is another essential winemaking additive for your AEB Fermoplus Integrateur. All too often, fresh grapes and especially fresh juices lack enough acidity to provide an ideal environment for your yeast. Correct pH environments produce the best results. Acidity also does more than just facilitate proper yeast activity. It protects against bacterial infection. The pH sweet spot for whites is 3.3-3.4. If your acidity is in the 3.6-3.8 range, that is much more conducive for bacterial proliferation. This is why it is important to make acidity adjustments before pitching your AEB Fermoplus Integrateur.   To test the pH and total acidy of your must, you can shop pH meters and other testing equipment like flasks and wine thiefs. 

Sulfites

Because AEB Fermol Blanc Dry Wine Yeast is a cultured yeast, it recommended to add sulfites to your must prior to pitching your yeast to inhibit wild stains. In addition to nutrient and proper acidity, another tool for facilitating proper yeast activity is removing competition. Yeast strains fight for dominance and there is always a winner. Since yeast is essentially on every surface, one dominant foreign strain can ruin a whole batch. You do not want bread yeast fermenting your wine. Cultured yeasts are engineered to be sulfite resistant which gives them an intrinsic advantage after adding sulfites. Adding 1/4 tsp. of potassium metabisulfite per 6 gallons of must 24 hours prior to pitching your yeast for best results. 

Sulfites are also excellent for sanitation. While your wine is fermenting, you can fill a bucket with water and add 2-3 TBS. of sulfites per gallon. This will keep your tools sanitary and ready to use. Sulfites can last up to 30 days in a sanitation solution if covered. Another excellent sanitizing agent is Star San. 

Hydrometers

A Hydrometer is an essential tool to monitoring fermentation in your batch. Hydrometers can last a lifetime, if they don't break. If you have suffered the disappointment of breaking your favorite hydrometer or don't have one, you can view them here.  

Utensils

It is very important that your wine equipment is only used for wine. Kitchen utensils are full of unwanted yeast strains and bacteria. Get the right tools for the job. 

Yeast Starters

Making a yeast starter is a great way to avoid stuck fermentation and also get high yeast counts that allow the final cells to clean up after themselves, reducing off flavors and aromas. Higher populations means less yeast stress and less risk of off-flavors.  They help make better beer and can be used with AEB Fermoplus Integrateur. Use the right equipment to make the job easy. Flask, Foam Stopper, and Airlock. 

 DID YOU KNOW

In the mid-19th century, the French government commissioned Louis Pasteur, a renowned French scientist, to investigate the cause of wine spoilage. His groundbreaking research, which would later earn him the title of one of the "Fathers of Microbiology", revealed the link between microscopic yeast cells and the fermentation process.