CELLAR-DAP

KELLER-DAP – Di-Ammonium Phosphate (E342) as a Yeast Nutrient for Reliable Fermentation

KELLER-DAP is a free-flowing di-ammonium phosphate (E342) and serves as a standard yeast nutrient salt for the targeted supply of assimilable nitrogen to wine yeasts during alcoholic fermentation.

The use of KELLER-DAP is particularly useful for musts with low nitrogen content. An adequate nitrogen supply promotes a rapid, complete, and clean fermentation and reduces the risk of off-flavors and stuck fermentations.

KELLER-DAP is approved for winemaking according to EU Regulation 2019/934 and can also be used in organic winemaking.

Advantages at a Glance

• Di-ammonium phosphate (E342) as a yeast nutrient
• Improves nitrogen supply for yeast
• Promotes reliable, complete fermentation
• Reduces off-flavors and faulty fermentations
• Approved for conventional and organic viticulture

Application

KELLER-DAP is dissolved in a small amount of water and added to the must. The maximum dosage should be divided into several additions during fermentation. No further addition should be made after approximately 10% vol. alcohol or 15 °Oe, as the yeast can no longer absorb ammonium at that point.

Dosage (Guidelines)

• Maximum 100 g/hl for alcoholic fermentation
• Approx. 30 g/hl possible at the start of fermentation
• Further addition recommended 2–3 days after the start of fermentation
• Approx. 30 g/hl for off-flavors

Area of Application

Grape must and fermenting must in professional cellar management.