Available in 500g and 10kg packaging.



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™ 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 to act efficiently against stuck & sluggish fermentation.

SpringCell™ yeast hulls are the original cell walls patented by the university of Bordeaux (Lafon-Lafourcade and al, 1984).

SPRINGCELL™ 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™ 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™ 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.

Gros Manseng must 2010, 13.5% v/v, initial YAN: 115ppm

The use of 30g/hl SpringCell cell walls at third fermentation was
more efficient than 10mg/l oxygen addition at maximum fermentation speed.

Combined with a yeast derivative (YD – organic nutrient source) that wasn’t able to complete the fermentation by itself, it helped finishing it.


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™ addition should be done underneath the cap. In case of musts with a high settlement it is recommended to add SpringCell™ 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™ yeast hulls are subjected to usage limit of 40g/hl according to the European legislation.


Carton of 20 vacuum-packed sachets of 500 g each (Full box net weight: 10 kg).
1 bag-in-box pack of 10 kg (full box net weight: 10 kg)
1 bag of 25 kg


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.

Latest releases


The optimal yeast to reveal the esters in Lager beers


A unique dry fermentation solution for complex sour woody/winey beers


A unique dry fermentation solution for complex sour fruity beers


The ideal wheat beer yeast for Belgian-style whites