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LA SOLUCIÓN PARA EVITAR FERMENTACIONES LANGUIDECIENTES Y REINICIAR FERMENTACIONES PARALIZADAS
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).
Características técnicas de SPRINGCELL™
Adsorción de compuestos tóxicos para la levadura:
ácidos grasos inhibidores, residuos de productos fitosanitarios, ocratoxina A, gracias a la presencia de glucanos y mananos que fijan estos compuestos.
Abundancia en factores de supervivencia, esteroles, ácidos grasos insaturados, considerados como sustitutos del oxígeno.
Estos elementos permiten proteger la primera generación de levaduras activas y todas las sucesivas, manteniendo la integridad de sus membranas y aumentando al mismo tiempo la resistencia al etanol.
Aumento de la tasa de multiplicación celular
SpringCell™ es el único activador que permite alcanzar el consumo total de azúcares en un mosto cuya fermentación es lenta, sin producir acidez volátil.
Efecto soporte en mostos
SpringCell™ es casi 100% insoluble y aporta efecto de soporte en mostos muy clarificados, al aumentar su turbidez sin el inconveniente de las desviaciones organolépticas que pueden provocar las lías.
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.
Dosage
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.
Packaging
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
Guarantee
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.
Los datos contenidos en esta ficha técnica son la transcripción exacta de nuestro conocimiento del producto en la fecha mencionada. Son propiedad exclusiva de Fermentis-División de S.I.Lesaffre. Es responsabilidad del usuario asegurarse de que el uso de este producto concreto cumple la legislación vigente.
