Lallemand Fermaid O | Yeast Nutrient | Organic Nitrogen | No Added DAP

• Provides 100% organic nitrogen from inactivated yeast for steady, reliable fermentations

• Reduces risk of off-aromas and excessive heat generation during yeast growth

• Enhances aroma and flavor expression through balanced nutrient supply

• Certified organic and non-GMO; ideal for low-input and natural winemaking

• Outperforms traditional DAP-based nutrients in low YAN or high-sugar musts by avoiding nitrogen spikes

Fermaid O is a highly effective fermentation nutrient composed entirely of inactivated yeast, offering a slow-release source of organic nitrogen. Unlike Fermaid K, which includes diammonium phosphate (DAP), Fermaid O provides amino acids, peptides, sterols, and micronutrients that support healthy yeast metabolism without the stress of sudden nutrient surges. This promotes steady fermentation kinetics, helping prevent stuck or sluggish fermentations, while enhancing aroma and flavor complexity. Fermaid O is particularly well suited for wines where delicate aroma retention and microbial balance are critical, including aromatic whites, sparkling base wines, and natural winemaking.

Fermaid O contains approximately 48 mg of yeast assimilable nitrogen (YAN) per gram, entirely from organic sources. In contrast, Fermaid K provides around 25 mg of YAN per gram, approximately half of which is from inorganic DAP. This difference makes Fermaid O the preferred choice when winemakers seek to avoid DAP, manage temperature peaks, or reduce the risk of excessive hydrogen sulfide formation.

Protocol
Add Fermaid O during the early stages of alcoholic fermentation. Best results are achieved by dividing the dose into two additions: one at the end of the lag phase (around 1/3 sugar depletion) and a second shortly thereafter if required. Suspend in 10 times its weight of clean must or water and mix thoroughly before adding to the tank.

Usage Rates
Recommended dosage: 20–40 grams per hectoliter
= 0.2–0.4 grams per liter
= 0.76–1.5 grams per gallon

Adjust dosage based on must YAN levels, fermentation temperature, and yeast strain needs. Use lower rates for healthy ferments and higher rates for low-nitrogen musts or high-potential alcohol fermentations.