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).
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.
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.