{"id":757134,"date":"2025-11-24T17:34:48","date_gmt":"2025-11-24T16:34:48","guid":{"rendered":"https:\/\/fermentis.com\/product\/springfix-mousy\/"},"modified":"2026-11-13T12:26:19","modified_gmt":"2026-11-13T11:26:19","slug":"springfix-mousy","status":"publish","type":"product","link":"https:\/\/fermentis.com\/it\/prodotto\/springfix-mousy\/","title":{"rendered":"SpringFix\u2122 Mousy"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">LA SOLUZIONE PER RIMEDIARE ALLO SGRADEVOLE GUSTO DI TOPO NEI VINI<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>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. <strong>SpringFix\u2122 Mousy<\/strong> 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.<\/p>\n\t<div id=\"gap-493773603\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-493773603 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caratteristiche tecniche - SpringFix\u2122 Mousy<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-propriet\u00e0\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_propriet\u00e0\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_propriet\u00e0\"><span>Propriet\u00e0<\/span><\/a><\/li>\n<li id=\"tab-applicazione\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_applicazione\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_applicazione\"><span>Applicazione<\/span><\/a><\/li>\n<li id=\"tab-dosage-&amp;-composition\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_dosage-&amp;-composition\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_dosage-&amp;-composition\"><span>Dosage &amp; Composition<\/span><\/a><\/li>\n<li id=\"tab-prova\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_prova\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_prova\"><span>Prova<\/span><\/a><\/li>\n<li id=\"tab-packaging-&amp;-guarantee\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_packaging-&amp;-guarantee\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_packaging-&amp;-guarantee\"><span>Packaging &amp; Guarantee<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_propriet\u00e0\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propriet\u00e0\">\n<strong>Richness in survival factors, sterols and unsaturated fatty acids, which are considered as oxygen substitutes<\/strong><\/p>\n<ul>\n<li>These elements protect successive generations of active yeast from the first generation while maintaining membrane integrity and increasing ethanol resistance.<\/li>\n<\/ul>\n<p><strong>Adsorption of compounds toxic to yeast<\/strong><\/p>\n<ul>\n<li>Elimination of medium-chain fatty acids that inhibit yeasts and bacteria.<\/li>\n<\/ul>\n<p><strong>Reducing mousy off-flavor<\/strong><\/p>\n<ul>\n<li><strong>SpringFix\u2122 Mousy<\/strong> contains lipidic compounds that adsorb molecules responsible for mousy taste (ATPH, ETHP and APY).<\/li>\n<li>Elimination of 30-45% of these undesirable off-flavors: after addition, <strong>SpringFix\u2122 Mousy<\/strong> quickly sediments, allowing easy racking of the treated wine.<\/li>\n<li>Recovery of the wine&#8217;s aromatic profile and hygiene.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_applicazione\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-applicazione\">\n<strong>SpringFix\u2122 Mousy is recommended for use as a curative solution for:<\/strong><\/p>\n<ul>\n<li>All white, red and ros\u00e9 wines to detoxify medium-chain fatty acids and mousy off-flavor notes.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_dosage-&amp;-composition\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-&amp;-composition\">\n<h4><strong>Dosage<\/strong><\/h4>\n<p><strong>As a fermentation aid:<\/strong><\/p>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<p><strong>As a curative solution:<\/strong><\/p>\n<ul>\n<li>Add <strong>SpringFix\u2122 Mousy<\/strong> directly to the wine, followed by pumping over to homogenize the entire volume for better adsorption of mousy taste molecules.<\/li>\n<\/ul>\n<p>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.<\/p>\n<ul>\n<li>Monitor the disappearance of mousy off-flavor by tasting. First tasting can be done 48h after product addition.<\/li>\n<li><strong>SpringFix\u2122 Mousy<\/strong> 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.<\/li>\n<\/ul>\n<p><strong><u>Warning:<\/u><\/strong> 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.<\/p>\n<h4><strong>Composition<\/strong><\/h4>\n<ul>\n<li>Dry matter: &gt; 94%<\/li>\n<li>Mineral matters: 2.5-5.5%<\/li>\n<li>Lipids: 8.75-27.5%<\/li>\n<li>Total carbohydrates: &gt;40%<\/li>\n<li>Total nitrogens: 1.4-4%<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_prova\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-prova\">\n<div class=\"row\"  id=\"row-1592258002\">\n\n\t<div id=\"col-208023397\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Treatment of a red wine AOP Minervois (Grenache, Syrah, Mourv\u00e8dre) 2022 with 40 g\/hL (3.3 lb\/1000gal) of SpringFix\u2122 Mousy during 24h.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2043319442\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_382926512\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"543\" height=\"272\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/11\/SpringFix\u2122-Mousy-1.avif\" class=\"attachment-large size-large has-transparency\" alt=\"\" data-has-transparency=\"true\" data-dominant-color=\"232c1f\" style=\"--dominant-color: #232c1f;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_382926512 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-412305345\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1269381798\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"471\" height=\"371\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/11\/SpringFix\u2122-Mousy-2.avif\" class=\"attachment-large size-large has-transparency\" alt=\"\" data-has-transparency=\"true\" data-dominant-color=\"e4e3e6\" style=\"--dominant-color: #e4e3e6;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1269381798 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1906318992\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 85%\">Sensory analysis performed by 8 panelists.<\/span><\/p>\n<p><span style=\"font-size: 85%\">Mousy taste intensity scored from 0 to 7; 0: absence of off-flavor, 7: highest intensity<\/span><\/p>\n<p>The treatment with 40 g\/hL (3.3 lb\/1000gal) of SpringFix\u2122 Mousy achieved a 46% reduction in ATHP concentration and off-flavor perception, restoring the wine&#8217;s marketability.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div>\n<div id=\"tab_packaging-&amp;-guarantee\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-packaging-&amp;-guarantee\">\n<h4><strong>Packaging<\/strong><\/h4>\n<ul>\n<li>Box of 20 vacuum-packed sachets of 500g (17.6oz) each (full box net weight: 10kg &#8211; 22.05lb)<\/li>\n<li>Box of 1 vacuum-packed box of 10kg (22.05lb) (10kg packaging not available in US\/Canada)<\/li>\n<\/ul>\n<h4><strong>Guarantee<\/strong><\/h4>\n<p>SpringFix\u2122 Mousy&#8217;s rich lipid content makes it sensitive to oxidation. Fermentis\u00ae guarantees:<\/p>\n<ul>\n<li>Optimum shelf life of 3 years in original packaging when stored in a dry place at 20\u00b0C or below<\/li>\n<li>Compliance with International Oenological Codex until Best Before End Date<\/li>\n<li>Full authorization per TTB 27 CFR 24.246 prior to and during fermentation<\/li>\n<\/ul>\n<p><strong>Fermentis\u00ae fermentation aids and functional products are exclusively produced from natural yeast products. Lesaffre group&#8217;s expertise guarantees high-performing products for modern oenological applications.<\/strong><\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1762918670\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1762918670 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><i>The data in this technical sheet are accurate to our knowledge at the mentioned date and are Fermentis-Division of S.I.Lesaffre&#8217;s exclusive property. Users must ensure product usage complies with local legislation.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La soluzione per rimediare allo sgradevole gusto di topo nei vini<\/p>\n","protected":false},"featured_media":757137,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[2181,1382],"product_tag":[3255,3256],"class_list":["post-757134","product","type-product","status-publish","has-post-thumbnail","product_cat-functional-products-wine-it","product_cat-wine-making-it","product_tag-mousy","product_tag-springfix-mousy","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Eliminare i difetti olfattivi di topo con SpringFix\u2122 Mousy<\/title>\n<meta name=\"description\" content=\"Questo attivante di fermentazione a base di scorze di lievito aiuta ad adsorbire e rimuovere le molecole olfattive responsabili del gusto di topo, ripristinando una buona igiene del vino. 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