{"id":28261,"date":"2020-05-04T00:00:00","date_gmt":"2020-05-03T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/springcell-color\/"},"modified":"2025-10-17T11:00:41","modified_gmt":"2025-10-17T09:00:41","slug":"springcell-color","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/springcell-color\/","title":{"rendered":"SpringCell\u2122 Color"},"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 STABLE COLOR IN RED WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<div class=\"wpb_text_column wpb_content_elementvc_custom_1573226810900\">\n<div class=\"wpb_wrapper\">\n<p><strong>SpringCell\u2122 Color<\/strong>\u00a0has been specifically developed to act on the intensity and the stability of color as well as on the roundness of red wines on the long term. It contains twice more polysaccharides than basic inactivated yeast.<\/p>\n<p><strong>SpringCell\u2122 Color<\/strong>\u00a0has proven its qualitative impact on primeur red wines as well as on high quality long-ageing red wines.<\/p>\n<\/div>\n<\/div>\n\t<div id=\"gap-688890894\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-688890894 {\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 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<\/strong> is suitable for:<br \/>\n\u2013 The elaboration of intense and round 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 processed with thermo vinifications<br \/>\n\u2013 Wines from highly tannic and colored cultivars<br \/>\n\u2013 Musts poor in anthocyanins<\/p>\n<\/div>\n<div id=\"tab_properties\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-properties\">\n<h4>Color<\/h4>\n<p>Increase of the color intensity : thanks to a better composition in tannins and anthocyanins of the wine after treatment (increase of the OD520 &amp; OD280 and of the quantity of anthocyanins).<br \/>\nStabilization of color: The polysaccharides help the stabilization of the tannin-anthocyanin complexes and allow the reduction of the free anthocyanins rate.<\/p>\n<h4>Savor<\/h4>\n<p>Significant softening of the most astringent tannins thanks to the coating action of the polysaccharides on the green tannins (decrease of the gelatin rate)<\/p>\n<h4>Nutrition, side effect<\/h4>\n<p>Supply of organic nitrogen during the fermentation under the form of amino acids which are quickly assimilated by the yeast.<br \/>\nSupply of survival factors (ergosterols, fatty acids) to guarantee the end of fermentation thanks to its composition in SpringCell yeast cell walls.<\/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 SpringCell\u2122 Color 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<p>Warning: SpringCell\u2122 Color contains yeast hulls subjected to usage legal limit of 40g\/hl according to the European legislation that must be taken into account for eventual extra supplies. In case of difficult fermentation, SpringCell yeast hulls can also be added within 10-20g\/hl between third and mid-fermentation (density 1,050-1,040). For all other usage, contact Fermentis.<\/p>\n<p>Think of checking eventual limits applicable in your country while taking into account your own product usage conditions.<\/p>\n<h4>Composition<\/h4>\n<p>Dry matter &gt; 94%<br \/>\nTotal nitrogen 4-6%<br \/>\nTotal carbohydrates 42-46%<br \/>\nAmong which polysaccharides 39-43%<br \/>\nLipids 11-15%<br \/>\nMineral matters 4-8%<\/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>1 bag of 10 kg<br \/>\nCarton 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-157145745\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-157145745 {\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 stable color in red wines<\/p>\n","protected":false},"featured_media":29470,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[209,210,96],"product_tag":[659,662,660,661],"class_list":{"0":"post-28261","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","10":"product_tag-springcell","11":"product_tag-springcell-color","12":"product_tag-springcellcolor","14":"first","15":"instock","16":"shipping-taxable","17":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SpringCell Color - Red wine functional product - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SpringCell Color functional product is ideal for red wines with roundness and intense and stable color. 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