• NutriFerm Advance is more than a nutrient—it’s a complete mid-fermentation support system that addresses the metabolic, structural, and detoxification needs of yeast
• Its blend of inactivated yeast, autolysates, yeast hulls, DAP, and cellulose delivers both short- and long-term fermentation stability, resulting in cleaner, more expressive wines
• Meets the nutritional demands of yeast during peak stress, minimizing the risk of sluggish or stuck fermentations

NutriFerm Advance is a mid-fermentation nutrient complex designed to sustain yeast viability, improve fermentation kinetics, and minimize the risk of sluggish or stuck fermentations. Developed by Enartis to meet the nutritional demands of yeast during peak stress, this formulation balances targeted nitrogen delivery with advanced detoxification and survival factors.

Composition Breakdown
NutriFerm Advance is a multi-component blend that delivers functional yeast nutrition through a combination of:

• Diammonium Phosphate (DAP): Provides fast-acting inorganic nitrogen to maintain sugar transport activity and energy metabolism during peak fermentation stress.

• Inactivated Yeast (Whole Yeast Cells): Supplies organic nitrogen, vitamins, minerals, and key survival factors like sterols and unsaturated fatty acids. These support cell membrane integrity and tolerance to ethanol and heat stress.

• Yeast Hulls (Cell Walls): Act as a detoxifying agent, helping adsorb medium-chain fatty acids and other fermentation inhibitors. Also supports turbidity and texture.

• Autolyzed Yeast: Provides amino acids, peptides, and micronutrients through gentle enzymatic lysis. These compounds directly fuel yeast metabolism and bolster resistance to nutrient depletion.

• Cellulose: Enhances detoxification and improves fermentation kinetics by supporting floc structure and aiding in the removal of toxic byproducts.

Key Benefits:

• Prevents fermentation slowdowns at mid-point by supporting nitrogen metabolism and stress resistance

• Enhances alcohol tolerance and yeast viability, especially in high-sugar or high-alcohol ferments

• Reduces the risk of H₂S and volatile acidity formation

• Helps maintain fermentation temperature balance by reducing exothermic spikes associated with nutrient starvation

• Improves aroma cleanliness and varietal purity by limiting yeast stress-induced off-flavors

Recommended Use:

• When to Add: At ⅓ sugar depletion (mid-fermentation), when yeast viability begins to decline

• Dosage: 20–40 g/hL (1.7–3.4 lb/1,000 gal)

• Preparation: Dissolve in 10× weight of clean juice or water before addition. Mix gently into fermentation for even distribution.

Ideal For:

• White, red, and rosé wines from nutrient-poor musts

• Wines with long or slow fermentations, such as barrel ferments or cool-fermented whites

• High Brix fermentations, late-harvest, botrytized, or stuck ferment restarts

• Winemakers looking to reduce SO₂ reliance by limiting stress-driven reductive compounds