New Advanced Formula!
Go-Ferm Protect Evolution® is an OMRI listed yeast rehydration nutrient
Go-Ferm Protect Evolution™ is the latest generation of yeast rehydration nutrients. This formulation has optimized the bioavailability of vitamins, minerals, and sterols, all of which are derived from inactivated wine yeast. The benefits are clearly seen at the end of alcoholic fermentation.
Yeast rehydrated in Go-Ferm Protect Evolution has enhanced viability, vitality, and tolerance to wine stresses such as ethanol, acid, sugar, and temperature. This yeast also expresses more aromatic varietal aromas due to Go-Ferm Protect Evolution's high ergosterol content which enables yeast membrane transport systems better aromatic precursor assimilation.
When used in fermentations where oxygen additions are difficult, Go-Ferm Protect Evolution's enhanced sterol content
can replace the second oxygen addition recommended at 1/3 sugar depletion.
Go-Ferm Protect Evolution was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, over clarification of the juice, and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature, and other stress factors. In response to this data, they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advanced yeast hydration nutrient: Go-Ferm Protect Evolution.
Mix Go-Ferm Protect in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry.
Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.
Use approximately 1.25 g Go-Ferm per 1 g of yeast.