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Organic activator for alcoholic fermentation. Maximum varietal expression. Release and protection of aromatic precursors.

Wine style

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  • Release of varietal precursors due to its concentrated supply of organic nitrogen. Ensures NFA content, avoiding the use of ammonium salts. Provides amino acids for the generation of transport proteins and enzymes.
  • Antioxidant effect, preventing oxidation and protecting the free aromatic fraction.
  • Metal sequestrant, avoids direct oxidation and delays aromatic and phenolic evolution.

Balanced organic nutrient for alcoholic fermentation. Suitable for expressing the varietal potential of white and red grapes and protecting their evolution over time. It is a rich source of amino acids.

Organic nitrogen, constituted by amino acids, is deficient in most alcoholic fermentation processes. This nutrient provides a balanced supply of amino acids and vitamins in the initial fermentation phase, reducing the appearance of problems in the final phase. The availability of amino acids optimizes the organoleptic quality of wines and allows the genesis of enzymes responsible for the release of aromatic precursors. In addition, it limits the production of hydrogen sulfide and thus prevents the generation of reduction defects. The correction of the AFN with this preparation does not present any risk of temperature rise or sensory deviations.

High natural antioxidant capacity, due to the double effect provided by its high content of reduced glutathione and metal sequestering capacity. As a result, the aromas released are protected and their evolution over time is delayed.

This alcoholic fermentation nutrient is the result of research carried out within the NUTRIAROMA Project Nitrogen nutrition and its influence on the release of thiol varietal aromas by yeasts, which has been financially supported by the European Union through FEDER funds and the CDTI (Ministry of Industry) (85% EU Co-financing). The project aims to obtain an extended view of how nitrogen nutrition can affect the release of varietal aromas through the enzymatic activity of yeasts responsible for revealing aromatic precursors in wine during fermentation.


It is used before the start of alcoholic fermentation, before or during the application of the yeast strain. The application of this nutrient stimulates yeast populations in any processing, marking their qualitative abilities. It is particularly recommended:

  • For varietal character enhancement in white and red wines.
  • To express the aromatic characteristics of varieties with a thiol profile (Sauvignon Blanc, Verdejo) or terpenic profile (Moscatel, Chardonnay, Albariño).
  • To mark the characteristics of red or black fruit in red varieties (Tempranillo, Garnacha, Monastrell, Merlot, Cabernet Sauvignon).
  • In musts from grapes deficient in assimilable nitrogen, high probable alcohol content and overripe grapes.
  • In musts intended for the production of white and rosé wines at low temperature.
  • In highly clarified musts of white varieties.
  • Due to its protective effect against oxidation, it is recommended in the production of white and red wines for aging, where it is desired to protect the varietal character, delaying the evolution of the aromatic and color fraction.


Must/grape: 20-40 g/hl