{"id":28260,"date":"2020-04-29T00:00:00","date_gmt":"2020-04-28T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/springcell-color-g2\/"},"modified":"2025-05-20T14:47:57","modified_gmt":"2025-05-20T12:47:57","slug":"springcell-color-g2","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/springcell-color-g2\/","title":{"rendered":"SpringCell\u2122 Color&nbsp;G2"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">FOR ENHANCED COLOR STABILITY IN RED WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>SpringCell\u2122 Color G2<\/strong>\u00a0is an optimization of the\u00a0<strong>SpringCell\u2122 Color<\/strong>. Based on pure inactivated yeast from Saccharomyces cerevisiae particularly rich in polysaccharides, it improves the action of the\u00a0<strong>SpringCell\u2122 Color<\/strong>\u00a0on the intensity and the stability of the polyphenolic profile of red wines.<\/p>\n<p><strong>SpringCell\u2122 Color G2<\/strong>\u00a0brings a better quality of the wine structure (especially tannins) consequently improving the organoleptic profile of full bodied medium to long ageing premium reds.<\/p>\n\t<div id=\"gap-1812919468\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1812919468 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SPRINGCELL\u2122 Color G2 technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-application\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_application\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_application\"><span>Application<\/span><\/a><\/li>\n<li id=\"tab-properties\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_properties\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_properties\"><span>Properties<\/span><\/a><\/li>\n<li id=\"tab-dosage-&amp;-composition\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_dosage-&amp;-composition\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_dosage-&amp;-composition\"><span>Dosage &amp; Composition<\/span><\/a><\/li>\n<li id=\"tab-packaging-&amp;-guarantee\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_packaging-&amp;-guarantee\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_packaging-&amp;-guarantee\"><span>Packaging &amp; guarantee<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_application\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-application\">\n<p><strong>SpringCell\u2122 Color G2<\/strong>\u00a0is suitable for:<br \/>\n\u2013 The elaboration of intense and round medium to long ageing red wines<br \/>\n\u2013 Long maceration musts or musts that have undergone a too strong extraction (softening of green tannins)<br \/>\n\u2013 Wines from highly tannic and colored cultivars<br \/>\n\u2013 Wines with already experienced unstable color<\/p>\n<\/div>\n<div id=\"tab_properties\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-properties\">\n<h4>Polyphenolic profile<\/h4>\n<p>Increased polyphenol content : <strong>SpringCell\u2122 Color G2<\/strong> significantly increases the color intensity and the final content in tannins of the wine after treatment (increase of the OD520 &amp; OD280)<br \/>\nIncreased polyphenol stability: The effect of<strong> SpringCell\u2122 Color G2<\/strong> polysaccharides is strengthened to help the stabilization of the tannin-anthocyanin complexes and allow the reduction of the free anthocyanins rate. G2 brings as well another dimension to the stability through the induction of the production of tannins that are much more polymerized.<\/p>\n<h4>Organoleptic profile<\/h4>\n<p><strong>SpringCell\u2122 Color G2<\/strong> largely contributes to the softening of the most astringent tannins thanks to the increase of their polymerization degree and to the coating action of the polysaccharides (decrease of the tannic power and increase of the ethanol index).<\/p>\n<h4>Nutrition, side effect<\/h4>\n<p>Supply of vitamins and of organic nitrogen during the fermentation under the form of amino acids which are quickly assimilated by the yeast.<br \/>\nSupply of insoluble elements and survival factors (ergosterols, fatty acids) to help yeast vigor all along the fermentation.<\/p>\n<h4>E2U\u2122<\/h4>\n<p><strong>SpringCell\u2122 Color G2<\/strong> has a micro granulated form making its dissolution better and securing its use.<\/p>\n<\/div>\n<div id=\"tab_dosage-&amp;-composition\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-&amp;-composition\">\n<h4>Dosage<\/h4>\n<p>20 to 30g\/hl of <strong>SpringCell\u2122 Color G2<\/strong> must be incorporated just before the inoculation of yeasts to play its functional role as well as its role of support element, diluted in ten times its volume of wine or water.<\/p>\n<h4>Composition<\/h4>\n<p>Dry matter &gt; 94%<br \/>\nTotal nitrogen 7.5 \u2013 8.8%<br \/>\nTotal carbohydrates 28.0 \u2013 34.0%<br \/>\nLipids 4.0 \u2013 8.0%<br \/>\nMineral matters 4.0 \u2013 8.0%<\/p>\n<\/div>\n<div id=\"tab_packaging-&amp;-guarantee\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-packaging-&amp;-guarantee\">\n<h4>Packaging<\/h4>\n<p>Carton of 20 vacuum-packed sachets of 500 g each (Full box net weight: 10 kg).<\/p>\n<h4>Guarantee<\/h4>\n<p>Fermentis\u00ae guarantees an optimum storage of this product during 3 years in its original packaging at a temperature of maximum 20\u00b0C and in a dry place.<\/p>\n<p>Fermentis\u00ae guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.<\/p>\n<p>Fermentis\u00ae 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.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1031828861\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1031828861 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><i>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.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For enhanced color stability in red wines<\/p>\n","protected":false},"featured_media":29472,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[209,210,96],"product_tag":[668,669,662,670,672,671],"class_list":{"0":"post-28260","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-functional-products-wine","7":"product_cat-springcell-color","8":"product_cat-wine-making","9":"product_tag-color-g2","10":"product_tag-colorg2","11":"product_tag-springcell","12":"product_tag-springcell-color-g2","13":"product_tag-springcell-colorg2","14":"product_tag-springcellcolorg2","16":"first","17":"instock","18":"shipping-taxable","19":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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