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THE ORGANIC CERTIFIED SOLUTION FOR SLUGGISH AND STUCK FERMENTATIONS
Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end of fermentation. The use of SpringCell™ BIO yeast hulls helps acting on the yeast viability on a long term thanks to their must detoxification properties and the supply in survival factors for the yeast generations formed during the yeast growth phase.
Yeast cell walls are performing fermentation aids that allow acting efficiently against stuck & sluggish fermentation.
SpringCell™ BIO yeast hulls are issued from Saccharomyces cerevisiae yeasts specifically grown on organic certified substrate and processed accordingly to keep an organic certification.
SPRINGCELL™ BIO technical features
Adsorption of the compounds that are toxic for yeast
Inhibitive fatty acids, phyto sanitary products’ residues, ochratoxin A, thanks to the presence of glucans & mannans that fix these compounds.
Richness in survival factors, sterols, unsaturated fatty acids, considered as oxygen substitutes
These elements allow the protection of successive generations of active yeast from the first generation while maintaining the integrity of their membrane while increasing their resistance to ethanol.
Cellular multiplication rate increase
SpringCell™ BIO is the only activator allowing to reach a total consumption of sugars in a must whose fermentation is slow, without producing volatile acidity.
Support role in musts
SpringCell™ BIO is almost 100% insoluble and has a support effect in highly clarified musts by increasing their turbidity without the inconvenience of organoleptic deviations that can be caused by lees.
Decanoic acid adsorption test (RESOLUTION OIV-OENO 497-2013)
SpringCell™ BIO yeast hulls have totally similar adsorption capacities
than conventional SpringCell towards the greatest yeast growth inhibitor, i.e. the decanoic acid. This ensures their quality as efficient fermentation aids.
In addition, SpringCell™ BIO doesn’t show significant differences compared to SpringCell in terms of organoleptic impact.
Dosage
Dilute 20 to 30 g/hl in 10 times its volume of wine, add to the must between 35 and 45% of the sugars consumed and homogenize using a pumping-over
In red wine making, SpringCell™ BIO addition should be done underneath the cap. In case of musts with a high settlement it is recommended to add SpringCell™ BIO after the settling down, just before yeast inoculation.
As a cure, for stuck or sluggish fermentations:
Dilute 30 to 40 g/hl in 10 times its volume of wine then incorporate directly in the racked wine sulfited at a dose of 2 to 3 g/hl.
Consult our restarting protocol.
Warning: SpringCell™ BIO yeast hulls are subjected to usage limit of 40g/hl according to the European legislation.
Packaging
Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).
Guarantee
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.
