THE SOLUTION TO REMEDIATE MOUSY OFF-FLAVORS IN WINE
Mousy taste is a resurgent defect, directly linked to changes in winemaking methods and climate. This is a particularly unpleasant alteration that affects the organoleptic quality of wines. SpringFix™ Mousy is a fermentation activator made of yeast hulls which helps to absorb and eliminate the molecules responsible for mousy off-flavour and restore good wine hygiene.
SpringFix™ Mousy technical features
Richness in survival factors, sterols and unsaturated fatty acids, which are 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 and increasing their resistance to ethanol.
Absorption of the compounds that are toxic for yeast
- Elimination of medium-chain fatty acids that inhibit yeasts and bacteria.
Reducing mousy off-flavour
- SpringFix™ Mousy contains lipidic compounds, which absorb the molecules responsible for the mousy taste (ATPH, ETHP and APY).
- Elimination of 30-45% of these undesirable off-flavours: after addition, SpringFix™ Mousy will quickly sediment, allowing the treated wine to be easily racked.
- Recovery of the aromatic profile and hygiene of wines.
SpringFix™ Mousy is recommended for use as a curative solution for:
- All white, red and rosé wines to detoxify medium-chain fatty acids and mousy off-flavour notes.
Dosage
As a fermentation aid:
- Disperse 20 to 40 g/hL (1.6 to 3.3 lb/1000gal) of SpringFix™ Mousy in 10 times its weight of must, gently homogenize and add to the tank between one-third to mid fermentation and homogenize to the whole volume to ferment.
As a curative solution:
- Add SpringFix™ Mousy directly to the wine to be treated, followed by pumping over to homogenize the entire volume so that the bark is in contact with the entire matrix for better absorption of the molecules responsible for the mousy taste.
Recommended dosage: 40 g/hL (3.3lb/1000gal). This dosage can be reduced depending on the matrix and the mousy flavor intensity. We strongly advise users to carry out laboratory trials before our products are used on the total volume of wine.
- We recommend regular monitoring of the disappearance of the mousy off-flavour by tasting to assess the best moment for racking. A first tasting can be done 48h after product addition.
- SpringFix™ Mousy can be left in contact with the wine for up to 1 month to allow for optimised mousy off-flavour reduction and sedimentation before racking. No release of molecules was observed over this period.
Warning: Yeast hulls are subjected to a usage limit of 40 g/hL according to the European legislation, and 3lb/1000gal (36g/hL) according to the US regulation (TTB).
Composition
Dry matter: > 94%
Mineral matters: 2.5-5.5%
Lipids: 8.75-27.5%
Total carbohydrates: >40%
Total nitrogens: 1.4-4%
Treatment of a red wine AOP Minervois (Grenache, Syrah, Mourvèdre) 2022 with 40 g/hL (3.3 lb/1000gal) of SpringFix™ Mousy during 24h..
Sensory analysis was performed by 8 panellists.
The intensity of mousy taste is scored from 0 to 7; 0: absence of the off-flavour, 7: highest intensity of the off-flavour.
The treatment of the wine with 40 g/hL (3.3 lb/1000gal) of SpringFix™ Mousy enabled by 46% the reduction of ATHP concentration and of the off-flavour perception, which has restored the wine’s marketability.
Packaging
Box of 20 vacuum-packed sachets of 500g – 17.6oz each (full box net weight: 10kg – 22.05lb)
Box of 1 vacuum-packed box of 10kg – 22.05lb
(10kg packaging is not available in the US/Canada)
Guarantee
SpringFix™ Mousy’s rich lipid content makes it sensitive to oxidation. Fermentis® guarantees an optimum shelf life of 3 years for this product in its original packaging when stored in a dry place at 20 °C or below.
Fermentis® guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above. All our products are also fully authorized per TTB 27 CFR 24.246 prior to and during fermentation. Dosage limits may apply. Please contact your product specialist for more information.
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.
