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Yeast bark

Natural product (also yeast extract, yeast cell wall), which is added to the must in powder form to support the propagation and performance of the yeasts. This is done before the addition of the pure yeast and before fermentation. The yeast activity is also supported by increasing the "inner surface". Yeast bark ensures a quick start of fermentation even with musts with a high must weight such as Auslese and Eiswein. If the residual sugar fermentation is 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. Furthermore, toxic metabolic products such as sulphur compounds are bound. Yeast bark supplements the nutrient supply of the yeast 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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