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Nutriente para la fermentación multipropósito
SpringFerm™ is a fermentation activator based on partially autolyzed yeasts, around 3 times richer in available nitrogen than basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can be harmful for a complete fermentation.
Características técnicas de SPRINGFERM™
Synergetic effect between mineral and organic nitrogen
Organic nitrogen improving the ammonium assimilation, with a SpringFerm™ supply in addition to a mineral nitrogen source (diammonium phosphate DAP), yeast nutrition is optimized.
Mastering of organic nitrogen level
SpringFerm™ is an activator 100% of natural origin and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides & essential amino acids (Glutamic acid, Asparagine, Leucine, Lysine, Serine), is crucial for the synthesis of proteins.
Richness in survival factors (ergosterols)
SpringFerm™ contains 20% yeast cell walls that are rich in lipids and notably ergosterols, which are considered as oxygen substitutes in strict anaerobic conditions. They are necessary to ensure the resistance to ethanol of the membrane and its permeability to carbohydrates.
Vitamins supply
SpringFerm™ naturally contains up to 600 mg/kg of Thiamine. A sufficient dose to cover the yeasts’ needs and avoid the production of high levels of SO2 and acetic acid. Additionally, SpringFerm™ is rich in folic acid, calcium pantothenate and niacin.
Support effect
The insoluble part of SpringFerm™ plays a supporting role in case of too much clarified musts. Turbidity increases without facing organoleptic deviations caused by heavy lees.
Carignan must 2012, 12.8% v/v, initial YAN: 102ppm, free/total SO2: 36/70ppm
At yeast inoculation: DAP 24g/hl (blue) or DAP 24g/hl + SpringFerm 20g/hl (red)
At 1,055: DAP 24g/hl (blue) or DAP 24g/hl + SpringFerm 20g/hl (red)
SpringFerm™ supply in comparison to “DAP only” allowed securing the fermentation in difficult conditions.
Dosificación
20 g/hl de SpringFerm™ para un aporte equivalente a 10 ppm de NFA (nitrógeno fácilmente asimilable).
Se recomienda calcular la cantidad óptima de nitrógeno que debe ser agregado durante la fermentación en base a la levadura seleccionada y la cantidad de nitrógeno disponible en el mosto. Si el mosto es apenas deficiente en NFA, para lograr una nutrición completa se recomienda el agregado de SpringFerm™ (dosis normal 20 g/hl), en combinación o no con DAP, entre el primer tercio y la mitad de la fermentación.
En caso de mostos muy clarificados, el agregado de SpringFerm™ debe ser realizado al momento de la inoculación de la levadura y reforzado nuevamente entre el primer tercio y la mitad de la fermentación.
Packaging
Carton of 10 vacuum-packed sachets of 1kg each (Full box net weight: 10 kg).
1 bag of 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 con la legislación vigente.
