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TO PROTECT THE AROMATIC FRESHNESS OF WHITE AND ROSÉ WINES
Aromatic white and rosé wines that are intended to be consumed shortly after bottling are very successful among new wine consumers for their freshness and their aromatic intensity. To preserve these characteristics, the wine maker is bound to find new solutions to warn oxidation risks.
Fermentis® developed SpringArom®, an inactivated yeast possessing an important reduction power thanks to its high natural glutathione equivalent content, an antioxidant tripeptide contained in yeast that prevents oxidation reactions and avoids organoleptic ageing.
SPRINGAROM™ technical features
SpringArom® is particularly adapted
– For the elaboration of expressive and well balanced white and rosé wines
– For white and rosé wines vinified with no temperature control and thus being inclined to loose aromas
– To thiol rich varieties (Sauvignon, Petit and Gros Manseng, Cabernet Sauvignon, Merlot )
– To young red & rosé wines intended to be fresh & fruity
Antioxidant effect (quinone trap)
Color protection against browning.
Preservation of aromatic molecules notably thiols.
Nutrition side effect
Richness in organic nitrogen for optimum fermentation security in association or not with DAP.
Organoleptic improvement
Freshness and fat mouth feel.
Dosage
Add 20 to 30 g/hl in the must immediately after settling and just before the inoculation of yeasts to benefit from its support elements. We recommend to systematically proceeding to an ageing on lees with stirring when SpringArom® is used.
SpringArom® cannot replace a real fermentation aid.
In case of musts highly deficient in nitrogen, it is recommended to add DAP as well as SpringFerm™ in appropriate dosages (refer to SpringFerm™ technical data sheet).
<Composition
Dry matter >94%
Proteic matter, of which glutathione equivalent 53-63% >1.5%
Total carbohydrates 24-28%
Lipids 4-8%
Minerals 4-8%
Packaging
1 carton of 10 vacuum-packed sachets of 1kg each (Full box net weight: 10 kg)
1 bag of 10kg
1 bag of 25kg
Guarantee
Fermentis® guarantees an optimum storage of this product during 3 years in its original packaging at a temperature of maximum 20°C and in a dry place.
Fermentis® guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.
Fermentis® fermentation aids and functional products are exclusively produced from natural yeast products. The Know-how of the Lesaffre group guarantees end users, high performing products as required by modern oenological applications.
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.
