Nutrients and Enzymes

Even new Customers and Clients are aware of the role of Yeast in Fermentation, but many are not familiar with Yeast Nutrients and Enzymes.

What are Yeast Nutrients?

Yeast, like any other living organism, requires certain Nutrients in order to survive and thrive. These Nutrients can be grouped into two categories - Micro Nutrient and Macro Nutrients - those needed in small quantities and those needed in relatively large quantities. 

Generally speaking, looking at most Raw Materials, the Macro Nutrients required by yeast is lacking, with only Grain containing sufficient quantities of Nutrients to not require addition.

Therefore, in any Fermentation (with the exception of Grain Fermentations) we need to add Yeast Nutrients in order to keep the Yeast healthy, active, and productive.

How do we use Enzymes in a Distillery?

Unlike Yeast, Enzymes are not Organisms. An Enzyme is a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction.

In laymen's terms - Enzymes break molecules apart to form different compounds.

The three most common Enzymes used in Distillation Fermentations are Alpha Amylase Enzymes (converting Carbohydrates to Dextrins or Complex Sugars), Gluco Amylase Enzymes (converting Dextrins to Simple Sugars), and Pectic Enzymes which break down Pectin Molecules to aid in Juice extraction from fruit.

There are also other Enzymes used on Fruit Fermentations for Flavor Extraction.