SpringFerm™

Nutriment de fermentation polyvalent

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.

SPRINGFERM™ - Caractéristiques techniques

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.

Dosage

20g/hl de SpringFerm™ pour un apport équivalent à 10 ppm d'azote disponible pour les levures
Il est recommandé de calculer la quantité optimale d'azote à ajouter pendant la fermentation en fonction de la levure choisie et de la quantité d'azote disponible dans le moût. Afin d'avoir une nutrition complète, il est recommandé d'ajouter le SpringFerm™ (dosage habituel de 20 g/hl) en association ou non avec du phosphate diammonique (DAP) entre le premier tiers et mi-fermentation, si le moût est initialement légèrement carencé en azote assimilable.
Dans le cas de moût très clarifié, l'ajout de SpringFerm™ doit être effectué lors de l'inoculation des levures et renouvelé à la troisième ou à la moitié de la fermentation.

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.

Les données contenues dans cette fiche technique sont la transcription exacte de nos connaissances du produit à la date mentionnée. Elles sont la propriété exclusive de Fermentis-Division de S.I. Lesaffre. Il est de la responsabilité de l'utilisateur de s'assurer que l'utilisation de ce produit particulier est conforme à la législation.