THE NUTRIENTS AEB

GET THE MOST OUT OF YOUR YEAST

Yeast nutrition: the key factor in wine quality

Yeast nutrition plays a key role in wine processing; its value is comparable to the value of the yeast itself.

The use of nutrients ensures the smooth course of alcoholic fermentation and allows the bouquet and organoleptic qualities of the wine to expand, promoting its shelf life.

The different roles of nutrient in alcoholic fermentation

Nutrition in enology plays a key role and impacts various stages of the process:

Rehydration: is critical to achieve prevalence in the medium against indigenous yeasts;
First part of alcoholic fermentation: ensures the proper formation of biomass that, during AF, will contribute to the achievement of the desired oenological objective;
Second part of alcoholic fermentation: this stage-depending on the yeasts and nutrients chosen-will characterize the wine.

The AEB proposal also includes specific nutrients to solve special problems, such as the onset of H₂S or other similar problems.

AEB nutrients, a complete range for nutrition

AEB's line of nutrients is a complete line that includes both inorganic nutrients enriched with vitamins essential for cell growth and blends of organic and inorganic nutrients for the proper course of alcoholic fermentation.

The range is completed with organic nutrients that are ideal for improving wine quality and the proper course of AF, and nutrients, mostly organic in nature, that are specific for obtaining wines with different flavor profiles.

Nutrition for a more sustainable wine

The use of nutrients in winemaking allows for better management of alcoholic fermentation, reducing the use of refrigeration and warding off stuck fermentations. A well-nourished yeast:

• Fully expresses all of its genetic uniqueness: the wines made reflect the winery's desired quality and winemaking goal to satisfy consumer tastes and preferences.
• Promotes a rapid fermentative course: the AF is a key moment in the production process where there is a high use of refrigeration. Reducing the time and optimizing this stage creates important energy savings.

AEB research and the latest on nutrients

AEB's worldwide network of technicians and experts, as well as relationships with oenologists are a source of inspiration and constant stimulation for the Group's innovation and research.

These are just a few examples of the studies conducted over the past 20 years.

Over the years, we have developed fermentation activators capable of ensuring perfect AF even at high alcohol levels, and nutrients that help develop thiol or fruity flavor profiles for processing rosés in step with market demands.

What's new 2023

Thanks to the latest research and by building on the evolutions in the field, we have developed 3 new nutrients:

• Fermoplus BRAVO PS-FREE: this product addresses the need to reduce the level of sulfates and phosphates for the processing of popular wines on the market; it can be used at all stages of AF and allows the process to be completed easily and economically.
• Fermoplus PRESTO START+: was born from years of research on yeast derivatives rich in trace elements, which are fundamental factors for cell growth. It is a unique nutrient to be used in the early stages of AF in order to be able to increase biomass and ensure the best fermentation performance from a kinetic and qualitative (aromatic) point of view.
• Fermoplus MALOLACTIQUE 2.0: considering the importance of malolactic fermentation and the winery's investment in it, this nutrient for bacteria is the ideal product to ensure the perfect performance of MLF by improving the fermentative metabolism of the microorganism, which is often challenged by the presence of factors not congenial to it.

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THE NUTRIENTS AEB

GET THE MOST OUT OF YOUR YEAST

AEB nutrients, a complete range for nutrition

What's new 2023

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AEB nutrients, a complete range for nutrition

What's new 2023

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