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针对发酵迟缓和停滞的有机认证解决方案
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™ BIO 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 acting efficiently against stuck & sluggish fermentation.
SpringCell™ BIO yeast hulls are issued from Saccharomyces cerevisiae yeasts specifically grown on organic certified substrate and processed accordingly to keep an organic certification.
SPRINGCELL™ BIO 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™ BIO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™ BIO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，而且不会产生由酒糟引起的感官偏差的不便。
癸酸吸附试验（RESOLUTION OIV-OENO 497-2013）
SpringCell™ BIO酵母壳具有完全相似的吸附能力
比传统的 SpringCell 对最大的酵母生长抑制剂即癸酸更有效。这确保了它们作为高效发酵助剂的品质。
此外， SpringCell™ BIO在感官影响方面与 SpringCell 相比没有表现出显著差异。
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™ BIO addition should be done underneath the cap. In case of musts with a high settlement it is recommended to add SpringCell™ BIO 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™ BIO yeast hulls are subjected to usage limit of 40g/hl according to the European legislation.
Packaging
Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 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。
