Professional Documents
Culture Documents
Faced with the food supply problem for cultured fish, nutritionists have done more work
evaluating alternate protein sources in aquaculture diets recently.
The main objective of this study is to evaluate the effect of dietary inclusion levels of
fermented Soyabean meal (SBM)as a partial or total substitute for high cost and
competitive feed ingredient without compromising fish growth and health.
Winequip have all key winemaking chemicals packed down in sizes appropriate for the small
producer, including
Nitrogen source for yeast, promotes clean, complete fermentation without off flavours
Addition rate between 10 and 40g per 100L of wine
Fining agent. Excellent for removing bitter phenolic compounds and brown colour from
white wine. Add 0.2 to 0.5g per litre
Sterilising agent. Mix a handful of citric and SMS in your cleaning water to kill wild
yeast and bacteria on equipment and bottles
Sanitising agent. Oxygenating detergent without foam, making rinsing of bottles and
equipment easy.
Home winemakers face challenges that commercial winemakers don’t. Small batches, no
temperature control and no laboratory testing mean that yeast must be reliable.
For white wines Winequip carries the EC1118 and QA23 strains in 125g packs for the
small producer.
For red wines, Winequip carries the Rhone 2226 and BDX strains in 125g packs
For more details on these strains, please contact us or check out the Lallemand Yeast
section in the “Yeast Chemicals and Tannins” area of the site.
All yeasts are packed in vacuum sealed packs, unlike the “packed down” products most
suppliers provide which ensures you have fresh and uncompromised products to give
your ferment the best chance.
To use, rehydrate each pack in 500mL of 35oC water for 20 minutes, then add to your
white juice or red must. Refrigerate prior to use.