Available in 1kg, 10kg and 25kg packaging
SpringFerm™ Xtrem is a fermentation activator 100% based on fully autolyzed yeasts, 9 times richer in soluble nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen (<150 mg/L) and rich in fermentable sugars (potential alcohol > 13.5%) which represents a favourable environment for stuck or sluggish fermentations.
SpringFerm™ Xtrem contains the micro peptides and amino acids that are the best assimilated to supply the yeast with the necessary nitrogen for the synthesis of its own proteins. Added between third and mid fermentation this pool of concentrated peptides & amino acids is totally bio available as soon as it is added, allowing the yeast immediate assimilation. When added before malolactic fermentation its micro peptide pool is particularly interesting for the growth and the performance of lactic bacteria.
SpringFerm™ Xtrem contains growth factors of interest for stressful fermentations (Thiamine, Calcium Pantothenate, Folic acid, Niacin).
The supply of amino acids is essential during the fermentation for the development of aromas. Indeed, higher alcohols from which esters derive are formed by the deamination of amino acids. Supplying SpringFerm™ Xtrem in the second part of fermentation brings finesse and aromatic intensity compared to wines treated only with ammonium sources.
The organoleptic profile is improved even more when SpringFerm™ Xtrem is combined with SpringFerm™ at the beginning of fermentation.
Synthetic must, 15% v/v, initial YAN: 170ppm, SafŒnoTM STG S101
SpringFerm™ Xtrem has a strong effect at third-mid fermentation to help accelerating and/or finishing fermentation compared to less autolyzed yeast as SpringFerm™ Xtrem.
20g/hl of SpringFerm™ Xtrem for an equivalent supply of 20 ppm of Yeast Available Nitrogen
In difficult wine making conditions, it is recommended to use SpringFerm™ Xtrem between the third and mid-fermentation because of its very strong nutritional potential.
– Must with a high potential degree of alcohol, or very rich in polyphenols, etc…: add 20 to 30g/hl of SpringFerm™ Xtrem between the third and mid-fermentation combined with an oxygen supply. Add 20g/hl of DAP if the fermentation is sluggish.
– In case of musts very poor in nitrogen, supplying SpringFerm™ Xtrem between the third and mid-fermentation in addition to 20g/hl of SpringFerm™ & 20g/hl of DAP in the beginning of fermentation is beneficial as much for the fermentation security than for the organoleptic contribution.
– To restart a stuck fermentation: 20g/hl in the yeast starter
– As a malolactic fermentation (MLF) activator: 10 to 20g/hl before MLF depending on the alcohol content
Carton of 10 sachets of 1Kg each (Full box net weight: 10 kg)
20 kg sealed paper bags with polyethylene liner
The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (during 3 years) and 10°C for an extended storage (4 years). Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
The data contained in this technical sheet are the exact transcription of our knowledge of the product at the mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation.