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Yeast bark

Natural product (also yeast extract, yeast cell wall) that is added to the grape must in powder form to support the multiplication and performance of the yeasts. This is done before the addition of the pure cultured yeast, even before the start of fermentation. The yeast activity is also supported by increasing the "inner surface". Yeast bark ensures a rapid start to fermentation even in the case of musts with a high must weight such as Auslesen and Eiswein. With residual sugar fermentation as far as possible, this results in wines with a higher alcohol content. The effect results from the high adsorption power against fermentation-inhibiting substances such as fatty acids and spray residues. In addition, toxic metabolic products such as sulphur compounds are bound. Yeast bark supplements the yeast's nutrient supply and has a positive effect on the aromatic freshness of white wines. It is used as a supplement to the yeast nutrient salts.

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