We add nutrients to our musts to help the yeast and malolactic bacteria complete their fermentations. The amount of nutrients we add is based on the nitrogen deficiency of the must. We add Superfood, DAP (diamonium phosphate), and Leucofood to our fermenting grapes - along with yeast and ML bacteria, depending on the stage - as explained below. The amount of each compound we add per gallon of must depends on whether we have a high, moderate, or low risk of nitrogen deficiency.