Yeast Nutrients

yeast nutrients. (yeest' noo'-tree-ents)

    1. The elements essential to the life and growth of yeast cells, which include oxygen, carbon, nitrogen, phosphorus, sulfur, various minerals, and certain vitamins, all of which are normally present in aerated wort. Carbon is obtained from glucose, galactose, fructose, sucrose, sucrose, maltotriose, maltulose, and maltotriulose; nitrogen is obtained from ammonium salts, amino acids, and small peptides; phosporus is obtained from phosphates; sulfur comes from inorganic sulfate or sulfite, thiosulfate, methionine, or glutathione. 2. An additional dose of protienous compounds and phosphates to ensure that the yeast remains healthy throughout fermentation. If the wort contains less than 60 percent malt or consists of malt extract, additional nutrients may be required. Syn: yeast food.