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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™ BIO yeast hulls are issued from Saccharomyces cerevisiae yeasts specifically grown on organic certified substrate and processed accordingly to keep an organic certification.
ViniLiquid™ is an efficient fermentation activator manufactured in order to benefit from the optimized synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. Its innovating liquid form makes winemakers’ work easier. It is particularly adapted for wineries facing operational time reduction issues and/or difficult fermentable musts i.e. with low available nitrogen, poor vitamins composition, survival factors deficiency, etc… and rich in fermentable sugars.
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™ Xtrem is a fermentation activator 100% based on fully autolyzed yeasts, 9 times richer in soluble nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen (<150 mg/L) and rich in fermentable sugars (potential alcohol > 13.5%) which represents a favourable environment for stuck or sluggish fermentations.
SpringFerm™ Equilibre is a complex fermentation activator based on the synergies of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defence of choice against stuck or sluggish fermentations.
Thiamine Hydrochloride (special order only)
Diammonium Phosphate (DAP) is a mineral nitrogen source used for yeast viability during primary fermentation. DAP stimulates yeast growth and fermentation activity and helps to prevent the formation of hydrogen sulfide. Add it to juice or must to supplement natural levels of yeast assimilable nitrogen (YAN) at the beginning of fermentation.
SpringCell™ Color has been specifically developed to act on the intensity and the stability of color as well as on the roundness of red wines on the long term. It contains twice more polysaccharides than basic inactivated yeast. SpringCell™ Color has proven its qualitative impact on primeur red wines as well as on high quality long-ageing red wines.
SpringCell™ Color G2 is an optimization of the SpringCell™ Color. Based on pure inactivated yeast from Saccharomyces cerevisiae particularly rich in polysaccharides, it improves the action of the SpringCell™ Color on the intensity and the stability of the polyphenolic profile of red wines. SpringCell™ Color G2 brings a better quality of the wine structure (especially tannins) consequently improving the organoleptic profile of full bodied medium to long ageing premium reds.
Exclusively from yeast origin, the yeast protein extract Spring’Finer™ is allergen free and can be considered as the sole fining agent totally integrated in wine elaboration. → For Premium red and white wines, notably aged in barrels, to refine them before bottling. → For strongly pressed must and wines, in order to remove the most astringent tannins.
Fermentis® developed SpringArom®, an inactivated yeast possessing an important reduction power thanks to its high natural glutathione equivalent content, an antioxidant tripeptide contained in yeast that prevents oxidation reactions and avoids organoleptic ageing.
The wine industry demands round & smooth wines that can be made available to the market quickly. Fermentis has developed SpringCell Manno, a 100% yeast polysaccharides product (glucans & soluble mannoproteins) that represent the noblest part of the lees. For light wines with poor structure. – For red wines from tannic and deeply colored cultivars. – For any type of wine in addition to fine lees.