L-glutamine 25kg for fermentation

L-Glutamine 25kg, for Fermentation

L-Glutamine is an amino acid that plays an important role in fermentation processes and is widely used in the beverage industry. The product is intended for use in the production of wine, cider, beer and other fermented beverages, where it acts as a nutrient for yeast and helps ensure stable and efficient fermentation.

Use in Fermentation

L-Glutamine is an essential nitrogen source for yeast, supporting their vital activity and reproduction during fermentation. Adding this amino acid to the fermentation mixture helps accelerate the fermentation process, improve yeast viability and reduce undesirable off-flavour compounds formed during fermentation. L-Glutamine addition is particularly beneficial when working with raw materials low in nitrogen content, such as in fruit wine or cider production.

Product Characteristics

• Appearance: white crystals or crystalline powder
• Purity: at least 98.5%
• pH value: 4.35 to 6.0
• Moisture content: maximum 0.3%
• Ash content: up to 0.1%

Safety and Purity

The product complies with Food Chemical Codex (FCC V) requirements and is free from allergens in accordance with Regulation No 1169/2011 of the European Parliament and Council. L-Glutamine is not genetically modified and complies with EU Regulations 1829/2003 and 1830/2003. The product is free from irradiation and ionization.

Microbiological parameters meet food safety requirements:

• Total plate count: below 1000 cfu/g
• Mould and yeast: below 100 cfu/g
• E.coli, Staphylococcus aureus and Salmonella: not detected

Heavy metal content:

• Lead: up to 3 ppm
• Arsenic: up to 1 ppm
• Cadmium: up to 1 ppm
• Mercury: up to 0.1 ppm

Packaging and Storage

The product is packed in 25 kg paper bags and placed on pallets. Store in a cool and dry place to ensure product stability and effectiveness. When stored properly, the product quality is maintained for a long time.

Recommendations for Use

Dosage depends on the type of beverage being fermented, the nitrogen content of the raw material and the yeast strain used. Generally, L-Glutamine is added to the fermentation mixture in amounts of 100 to 500 mg per litre. For more precise dosing, it is recommended to consult a beverage technologist or follow the recommendations of the specific yeast manufacturer.

Country of Origin

China