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LA SOLUCIÓN PARA REMEDIAR LA PRESENCIA DE SABORES NO DESEADOS A RATÓN EN VINOS
Mousy taste is a resurgent defect, directly linked to changes in winemaking methods and climate. This particularly unpleasant alteration affects the organoleptic quality of wines. SpringFix™ Mousy is a fermentation activator made of yeast hulls which helps to adsorb and eliminate the molecules responsible for mousy off-flavor and restore good wine hygiene.
Características técnicas de SpringFix™ Mousy
- These elements protect successive generations of active yeast from the first generation while maintaining membrane integrity and increasing ethanol resistance.
Adsorption of compounds toxic to yeast
- Elimination of medium-chain fatty acids that inhibit yeasts and bacteria.
Reducing mousy off-flavor
- SpringFix™ Mousy contains lipidic compounds that adsorb molecules responsible for mousy taste (ATPH, ETHP and APY).
- Elimination of 30-45% of these undesirable off-flavors: after addition, SpringFix™ Mousy quickly sediments, allowing easy racking of the treated wine.
- Recovery of the wine’s aromatic profile and hygiene.
- All white, red and rosé wines to detoxify medium-chain fatty acids and mousy off-flavor notes.
Dosage
As a fermentation aid:
- Disperse 20 to 40 g/hL (1.6 to 3.3 lb/1000gal) in 10 times its weight of must, gently homogenize and add to the tank between one-third to mid fermentation. Homogenize throughout the volume to ferment.
As a curative solution:
- Add SpringFix™ Mousy directly to the wine, followed by pumping over to homogenize the entire volume for better adsorption of mousy taste molecules.
Recommended dosage: 40 g/hL (3.3 lb/1000gal). This can be reduced depending on the matrix and mousy flavor intensity. Laboratory trials are strongly advised before full-scale application.
- Monitor the disappearance of mousy off-flavor by tasting. First tasting can be done 48h after product addition.
- SpringFix™ Mousy can remain in contact with wine for up to 1 month for optimal off-flavor reduction and sedimentation before racking. No molecule release was observed during this period.
Warning: Yeast hulls have a usage limit of 40 g/hL according to European legislation, and 3 lb/1000gal (36g/hL) according to US TTB regulations.
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 performed by 8 panelists.
Mousy taste intensity scored from 0 to 7; 0: absence of off-flavor, 7: highest intensity
The treatment with 40 g/hL (3.3 lb/1000gal) of SpringFix™ Mousy achieved a 46% reduction in ATHP concentration and off-flavor perception, restoring 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 not available in US/Canada)
Guarantee
SpringFix™ Mousy’s rich lipid content makes it sensitive to oxidation. Fermentis® guarantees:
- Optimum shelf life of 3 years in original packaging when stored in a dry place at 20°C or below
- Compliance with International Oenological Codex until Best Before End Date
- Full authorization per TTB 27 CFR 24.246 prior to and during fermentation
Fermentis® fermentation aids and functional products are exclusively produced from natural yeast products. Lesaffre group’s expertise guarantees high-performing products for modern oenological applications.
The data in this technical sheet are accurate to our knowledge at the mentioned date and are Fermentis-Division of S.I.Lesaffre’s exclusive property. Users must ensure product usage complies with local legislation.
