Many of these nutrients are available in the must and skins of the grapes themselves but sometimes are supplemented by winemakers with additions such as diammonium phosphate (DAP), freeze-dried micro-nutrients (such as Go-Ferm and Ferm-K) and even the remnant of dead or extracted yeast cells such that the fermenting yeast can break down to mine for available nitrogen and nutrients. One historical winemaking tradition that is still practiced in some Italian wine regions is the ripasso method of adding the leftover pomace from the pressing of other wines into a newly fermenting batch of wine as an additional food source for the yeast.
