The first major decision is whether to use nutrients at all in a particular fermentation.
This column focuses on the last of these helping to guide you through the decisions required when you consider yeast nutrients. Three important conditions for thriving yeast are managing the temperature in a suitable range, providing a rich source of energy in the form of sugars, and supporting a healthy level of required nutrients.
If we grow a healthy, thriving yeast population, conditions will be very favorable toward making a good wine as well. This is a way of looking at winemaking that has tremendous value for us as home winemakers. In his classic text Knowing and Making Wine, eminent French scientist Emile Peynaud remarked that the conditions for development of yeasts are the very conditions for fermentation itself.
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