diammonium phosphate or DAP, common yeast nutrient added during fermentation. Research has shown that it not only encourages fermentation but appropriate addition may also result in the production of complex compounds and esters that make wines taste more fruity and floral. The current eu limit is 1 g/l and 0.3 g/l for the second fermentation of sparkling wine.
Torrea, D., et al., ‘Comparison of inorganic and organic nitrogen supplementation of grape juice—effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast’, Food Chemistry, 127 (2011), 1072–83.
