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LA SOLUTION POUR ÉVITER LES RALENTIS ET RELANCER LES FERMENTATIONS BLOQUÉES
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).
SPRINGCELL™ - Caractéristiques techniques
Absorption des composés toxiques pour la levure
Inhibe les acides gras, les résidus de produits phyto sanitaires, l’ochratoxine A, grâce à la présence de glucanes et de mannanes qui arrêtent ces composés.
Richesse en facteurs de survie, stérols, acides gras insaturés, considérés comme substituts de l'oxygène
Ces éléments permettent de protéger les générations successives de levures actives dès la première génération tout en conservant l'intégrité de leur membrane et en augmentant leur résistance à l'éthanol.
Taux d'augmentation de multiplication cellulaire
SpringCell™ est le seul activateur permettant d'atteindre une consommation totale des sucres dans un moût dont la fermentation est lente, sans produire d'acidité volatile.
Rôle de support dans les moûts
SpringCell™ est pratiquement insoluble à 100% et elle a un effet de support dans les moûts hautement clarifiés en augmentant leur turbidité sans l’inconvénient des déviations organoleptiques qui peuvent être causées par les lies.
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.
