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Best Practices: Nutrient Addition in Fermentation Processes

Learn about industry practices for adding nutrients during fermentation, including timing, types, and benefits. Discover key insights on nutrient distribution, absorption, and controlling fermentation speed effectively.

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Best Practices: Nutrient Addition in Fermentation Processes

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  1. Current Industry Practices in Nutrient AdditionUC Davis March 2011 Lars Petersen Technical Director

  2. Observations! • Additions are done to: rehydration water, juice and first half of fermentations • Different preferences in product types. • “A La Carte” • Mainly DAP • Wholesome complex products

  3. Timing of nutrient addition • Adding nutrients during the first 30-50% of fermentation is established industry practice • Important to stage both DAP and complex nutrients

  4. During the first 6-24 hours of fermentation most bio-available trace minerals, free amino acids and ammonia is consumed. Trace mineral absorption R. De Nicola, 2009

  5. “Daughter” cells will have nutrient concentrations of 30% compared to the “Mother” cell Cellular Distribution of Nutrients G.M. Walker, 2006

  6. Timing of nutrient addition • Adding nutrients during the first 30-50% of fermentation is established industry practice • Important to stage both DAP and complex nutrients • Do not use starvation as means to control fermentation speed!

  7. Adding according to YAN levels in must • Targets may vary (250-350ppm) • Historical information are important • If adding more then ~35ppm do multiple addition • Add some organic nitrogen • Target 20-30ppm • Use pure DAP when organic N target is reached

  8. “The Nutrient Dessert” • Significant amount of trace elements and vitamins are naturally present juice • Free amino acids, vitamins and most trace elements are fixated in biomass • Nitrogen is incorporated in protein • Natural autolysis takes weeks or months • Spoilage during aging is often done by small populations

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