Product Description
Introducing Nitro-Genius. A revolutionary new way to measure yeast nitrogen requirements in minutes and provide you solutions that will significantly improve the quality and flavor of all new-world wines.

A WORLD-WIDE PROBLEM...

Extreme variation in the levels of assimilable nitrogen in grape musts is a worldwide phenomenon, and in most musts, sub-optimal levels are found.

Under such conditions, lagging fermentations, accompanied by the formation of several off-flavours such as hydrogen sulphide, mercaptans are frequently encountered. The adverse effect of sub-optical levels of assimilable nitrogen on wine quality and the fermentation bouquets in particular, are well known.

Benefits
- Increase esters
- Reduce off-flavours (e.g. H2S)
- Decrease higher alcohols
- Dramatically reduce lagging or stuck fermentations
- Reduce volatile acidity
- Ferment more evenly and less vigorously
- Optimise the performance of yeast strains
- Dramatically improve cellar productivity and profitability
- Achieve all this under all cellar conditions and in any type and size of fermentation vessel

HOW NITRO-GENIUS OPITOMISES NEW-WORLD WINES
Nitro-Genius accurately determines the nitrogen requirement of yeast strains based on the nitrogen metabolism of yeast and more specifically, the highly significant inverse relationship between the assimilable nitrogen content of musts and hydrogen sulphide development during fermentation.

By using Nitro-Genius this phenomenon is exploited, allowing you to manage the yeast nitrogen requirements of your fermentation performance and hence optimise both the quality of your wine and cellar efficiencies.

Under sub-optimal conditions of assimilable nitrogen, the hydrogen sulphide produced by the yeast is trapped by means of a filter paper strip that has been sensitised to selectively absorb hydrogen sulphide and has been suspended in the exhaust gasses of the fermentation.

HOW TO USE NITRO-GENIUS 
Just suspend a Nitro-Genius Strip by means of a Nitro-Genius Hanger in the fermentation gasses above the fermenting must for 24 hours, in the case of white, and 8 hours for red wine fermentations.

Thereafter place the Nitro-Genius Strip into a test tube containing Sol-A and Sol-B solutions. After 10 minutes check the solution's colour. If blue, it is compared to the Nitro-Genius colouration chart. Matching the blue on the chart tells you how much di-ammonium phosphate (DAP) or equivalent nitrogen source must be added.

If there appears no blue colour, the fermentation is progressing under optimal conditions of assimilable nitrogen. Check thereafter every 48 hours.