防止发酵停滞和重新启动的解决方案
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™ 技术特点
吸附对酵母有毒的化合物
抑制脂肪酸、植物检疫产品残留物、赭曲霉毒素 A,这要归功于解决这些化合物的葡聚糖和甘露聚糖的存在。
富含生存因子、固醇、不饱和脂肪酸,被视为氧气替代品
这些元素可以保护从第一代开始的活性酵母的连续几代,同时保持其膜的完整性,并提高其对乙醇的抵抗力。
细胞增殖率增加
SpringCell™ 是唯一一种允许在缓慢发酵的葡萄汁中达到总糖量,且不会产生挥发性酸性的活化剂。
葡萄汁中的支持角色
SpringCell™ 几乎 100% 不溶解,并且通过增加高度澄清的葡萄汁的浊度来起到支持作用,同时不会产生由酒糟引起的感官偏差的不便。
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.
本技术表中包含的数据是我们在上述日期对产品知识的准确记录。它们是 SILesaffre 旗下 Fermentis 部门的独家财产。确保该特定产品的使用符合法律规定是用户的责任。