{"title":"Fermentis Products","description":"\u003cp\u003eYeast Nutrients and enzymes\u003c\/p\u003e","products":[{"product_id":"bcs-103","title":"BCS 103","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSafŒno™ BC S103\u003c\/strong\u003e was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e→ Excellent settling strength\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Wide fermentation temperature spectrum: 10-35 °C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Excellent fructose assimilation\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Very good alcohol tolerance: up to18% vol.\/vol.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Low nitrogen requirements\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eStill White \u0026amp; Red wines:\u003c\/strong\u003e 10 to 20 g\/hl\u003cbr\u003e\u003cstrong\u003eBarrel fermentation:\u003c\/strong\u003e divide the inoculation rate by 2 to allow a regular fermentation without generating a too important temperature increase.\u003cbr\u003e\u003cstrong\u003eFermentation restart: \u003c\/strong\u003e30 to 40 g\/hl\u003cbr\u003e\u003cstrong\u003ePrise de mousse: \u003c\/strong\u003e15 to 40 g\/hl\u003c\/span\u003e\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"500 g","offer_id":44305979605172,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-252.48.34PM.png?v=1785005331"},{"product_id":"ck-s102","title":"CK S102","description":"\u003cp\u003e\u003cstrong\u003eSafŒno™ CK S102\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStill wines. Dosage:\u003c\/strong\u003e 20 g\/hl\u003cbr\u003e\u003cstrong\u003eFermentation restart. Dosage:\u003c\/strong\u003e 30 to 40 g\/hl\u003c\/p\u003e\n\u003cp\u003e→ Excellent settlement strength thanks to its Killer phenotype\u003c\/p\u003e\n\u003cp\u003e→ Short lag phase \u0026amp; rapid fermentation (in 10 days at 15°C)\u003c\/p\u003e\n\u003cp\u003e→ Fermentation from 8°C\u003c\/p\u003e\n\u003cp\u003e→ Complete fermentation even on very clarified musts (\u0026lt;50 NTU)\u003c\/p\u003e\n\u003cp\u003e→ Alcoholic strength: 14.5% vol.\/vol.\u003c\/p\u003e\n\u003cp\u003e→ Strong nitrogen requirement\u003c\/p\u003e\n\u003cp\u003eSafŒno™ CK S102 encourages the expression of fruity thiols of aromatic cultivars like Sauvignon Blanc, Gros and Petit Manseng. This advantage also makes it a yeast of choice to produce varietal rosés with a great aromatic finesse from cultivars like Cabernet Sauvignon or Merlot. It reinforces the aromatic potential of terpenic cultivars like Muscat, Gewürztraminer and Riesling.\u003c\/p\u003e\n\u003ch4 class=\"separator transparent center\"\u003ePromotion of neutral varieties\u003c\/h4\u003e\n\u003cp\u003eThanks to its high ester production, SafŒno™ CK S102 is an ideal choice to value neutral grape varieties to obtain white and fruity rosés wines with different aroma profiles depending on the fermentation temperature.\u003c\/p\u003e\n\u003cp\u003eOn Ugni Blanc, Chardonnay…\u003cbr\u003eSafŒno™ CK S102 enables the production of wine with an important aromatic strength and great freshness. It is the ideal strain for Vinho Verde type wines.\u003cbr\u003eSafŒno™ CK S102 gives optimal results when it is associated to Springarom®, an inactivated yeast rich in antioxidant substances.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"500 g","offer_id":44305980260532,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-253.13.57PM.png?v=1785006852"},{"product_id":"fv-19","title":"FV 19","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSafŒno™ FV 19\u003c\/strong\u003e was selected by Fermentis through multiple microvinifications on red wines in partnership with French research institutes and oenological experimental centers around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eRed wines 20 g\/hl (1.67 lb\/1,000 gal)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eShort to medium lag phase\u003c\/li\u003e\n\u003cli\u003eMedium and regular fermentation kinetics\u003c\/li\u003e\n\u003cli\u003eMaximum ethanol tolerance: up to 16% v\/v\u003c\/li\u003e\n\u003cli\u003eRecommended range of temperature: 17-28 °C (62.6-82.4°F)\u003c\/li\u003e\n\u003cli\u003eMedium nitrogen requirements: ratio YAN (mg\/L) \/ Initial sugars (g\/L) ≥ 0.8 – 0.9\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor fruity and smooth red wines:\u003cbr\u003eSafOEno™ FV 19 has the ability to mask the vegetal notes of certain wines while improving the sensations of fruitiness and smoothness. By bringing sweetness and roundness to wines, SafOEno™ FV 19 greatly improves the quality perception of the tannins while decreasing their astringency.\u003c\/p\u003e\n\u003cp\u003eSafOEno™ FV 19 also produces a significant amount of fruity fermentative aromas ranging from red fruit (pomegranate, cherry) to black fruit (blackcurrant) and is the ideal choice for the production of fruity and velvety red wines crafted for a quick release to the market.\u003c\/p\u003e\n\u003cp\u003eSafOEno™ FV 19 is a great tool for the vinification of elegant and smooth wines from varieties such as Merlot, Cabernet Sauvignon, Syrah, Grenache, Tempranillo, Nero d’Avola and Nebbiolo.\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"500 g","offer_id":44305981505716,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-253.38.44PM.png?v=1785008337"},{"product_id":"vr-44-bio","title":"VR 44 Bio","description":"\u003cp\u003eThis active dry yeast is the strain\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSafŒno™ VR 44\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecertified organic by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eECOCERT FR-BIO-01\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eaccording to European regulations.\u003c\/p\u003e\n\u003cp\u003eIn compliance with the Council Regulation (EC) No 834\/2007 on organic production and labelling of organic products and to its implementation through the Commission Regulation (EC) No 889\/2008 (and their amendments), the use of this yeast is complying with organic wine production rules defined by the Commission Implementing Regulation (EU) No 203\/2012 (and its amendments).\u003c\/p\u003e\n\u003cp\u003eBased on mutual recognition with EU regulation,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSafŒno™ VR 44 BIO\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emay be recognized as organic in the US as it meets NOP requirements per USDA guidelines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Yeast (Saccharomyces cerevisiae)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e→ Medium-fast fermentation start and medium-fast fermentation kinetics\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Recommended maximum alcohol: up to 16% vol.\/vol.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Recommended temperature range: 10-30 °C (50-86°F)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Very good fructose assimilation\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e→ Very low nitrogen requirements: Ratio YAN (mg\/L) \/ Sugars (g\/L): from 0.7\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSafŒno™ VR 44 BIO \u003c\/strong\u003eis convenient for all types of applications even in difficult wine making conditions. Resistant, robust and with low needs in nitrogen, this strain allows to decrease the use of inputs. It is the reason why it is particularly adapted to the production of organic wines.\u003c\/span\u003e\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"500 g","offer_id":44305981767860,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-253.48.50PM.png?v=1785008942"},{"product_id":"springcell","title":"Springcell","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003ch2 class=\"section-title section-title-center\"\u003e\n\u003cspan class=\"section-title-main\"\u003eTHE SOLUTION TO PREVENT SLUGGISH AND RESTART STUCK FERMENTATIONS\u003c\/span\u003e\u003cb aria-hidden=\"true\"\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp\u003eSome 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.\u003c\/p\u003e\n\u003cp\u003eThe use of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSpringCell\u003c\/strong\u003e™ 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 \u0026amp; sluggish fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpringCell\u003c\/strong\u003e™ yeast hulls are the original cell walls patented by the university of Bordeaux (Lafon-Lafourcade and al, 1984).\u003c\/p\u003e\n\u003ch4\u003eDosage\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eDilute 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\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn red wine making, \u003cstrong\u003eSpringCell™\u003c\/strong\u003e addition should be done underneath the cap. In case of musts with a high settlement it is recommended to add \u003cstrong\u003eSpringCell™\u003c\/strong\u003e after the settling down, just before yeast inoculation.\u003cbr\u003eAs a cure, for stuck or sluggish fermentations:\u003cbr\u003eDilute 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.\u003cbr\u003eConsult our restarting protocol.\u003cbr\u003eWarning: \u003cstrong\u003eSpringCell™\u003c\/strong\u003e yeast hulls are subjected to usage limit of 40g\/hl according to the European legislation.\u003c\/p\u003e\n\u003ch4\u003eAdsorption of the compounds that are toxic for yeast\u003c\/h4\u003e\n\u003cp\u003eInhibitive fatty acids, phyto sanitary products’ residues, ochratoxin A, thanks to the presence of glucans \u0026amp; mannans that fix these compounds.\u003c\/p\u003e\n\u003ch4\u003eRichness in survival factors, sterols, unsaturated fatty acids, considered as oxygen substitutes\u003c\/h4\u003e\n\u003cp\u003eThese elements allow the protection of successive generations of active yeast from the first generation while maintaining the integrity of their membrane while increasing their resistance to ethanol.\u003c\/p\u003e\n\u003ch4\u003eCellular multiplication rate increase\u003c\/h4\u003e\n\u003cp\u003eSpringCell™ is the only activator allowing to reach a total consumption of sugars in a must whose fermentation is slow, without producing volatile acidity.\u003c\/p\u003e\n\u003ch4\u003eSupport role in musts\u003c\/h4\u003e\n\u003cp\u003eSpringCell™ is almost 100% insoluble and has a support effect in highly clarified musts by increasing their turbidity without the inconvenience of organoleptic deviations that can be caused by lees.\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"25 kg","offer_id":44305982652596,"sku":null,"price":181.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-253.58.02PM.png?v=1785009497"},{"product_id":"springferm","title":"Springferm","description":"\u003cp\u003e\u003cstrong\u003eSpringFerm\u003c\/strong\u003e\u003cspan\u003e™ 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 \u0026amp; vitamins. Absence of these compounds can be harmful for a complete fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eDosage\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003e20g\/hl of SpringFerm™ for an equivalent supply of 10 ppm of Yeast Available Nitrogen\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIt is recommended to calculate the optimum amount of nitrogen to be added during the fermentation depending on the yeast chosen and the quantity of available nitrogen in the must. In order to have a complete nutrition, it is recommended to supply SpringFerm™ (usual dosage of 20g\/hl) in combination or not with DAP at third-mid fermentation if the must is initially slightly deficient in YAN.\u003cbr\u003eIn case of highly clarified must, the addition of SpringFerm™ should be done at yeast inoculation and renewed at third-mid fermentation.\u003c\/p\u003e\n\u003ch4\u003eSynergetic effect between mineral and organic nitrogen\u003c\/h4\u003e\n\u003cp\u003eOrganic nitrogen improving the ammonium assimilation, with a SpringFerm™ supply in addition to a mineral nitrogen source (diammonium phosphate DAP), yeast nutrition is optimized.\u003c\/p\u003e\n\u003ch4\u003eMastering of organic nitrogen level\u003c\/h4\u003e\n\u003cp\u003eSpringFerm™ is an activator 100% of natural origin and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides \u0026amp; essential amino acids (Glutamic acid, Asparagine, Leucine, Lysine, Serine), is crucial for the synthesis of proteins.\u003c\/p\u003e\n\u003ch4\u003eRichness in survival factors (ergosterols)\u003c\/h4\u003e\n\u003cp\u003eSpringFerm™ contains 20% yeast cell walls that are rich in lipids and notably ergosterols, which are considered as oxygen substitutes in strict anaerobic conditions. They are necessary to ensure the resistance to ethanol of the membrane and its permeability to carbohydrates.\u003c\/p\u003e\n\u003ch4\u003eVitamins supply\u003c\/h4\u003e\n\u003cp\u003eSpringFerm™ naturally contains up to 600 mg\/kg of Thiamine. A sufficient dose to cover the yeasts’ needs and avoid the production of high levels of SO\u003csub\u003e2\u003c\/sub\u003e\u003cspan\u003e \u003c\/span\u003eand acetic acid. Additionally, SpringFerm™ is rich in folic acid, calcium pantothenate and niacin.\u003c\/p\u003e\n\u003ch4\u003eSupport effect\u003c\/h4\u003e\n\u003cp\u003eThe insoluble part of SpringFerm™ plays a supporting role in case of too much clarified musts. Turbidity increases without facing organoleptic deviations caused by heavy lees.\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"1 kg","offer_id":44305984127156,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-254.04.59PM.png?v=1785009911"},{"product_id":"springferm-xtrem","title":"Springferm Xtrem","description":"\u003cp\u003e\u003cstrong\u003eSpringFerm™ Xtrem\u003c\/strong\u003e\u003cspan\u003e 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 (\u0026lt;150 mg\/L) and rich in fermentable sugars (potential alcohol \u0026gt; 13.5%) which represents a favourable environment for stuck or sluggish fermentations.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSupply of available organic nitrogen to boost fermentation kinetics\u003c\/h4\u003e\n\u003cp\u003eSpringFerm™ Xtrem contains the micro peptides and amino acids that are the best assimilated to supply the yeast with the necessary nitrogen for the synthesis of its own proteins. Added between third and mid fermentation this pool of concentrated peptides \u0026amp; amino acids is totally bio available as soon as it is added, allowing the yeast immediate assimilation. When added before malolactic fermentation its micro peptide pool is particularly interesting for the growth and the performance of lactic bacteria.\u003c\/p\u003e\n\u003ch4\u003eVitamin supply\u003c\/h4\u003e\n\u003cp\u003eSpringFerm™ Xtrem contains growth factors of interest for stressful fermentations (Thiamine, Calcium Pantothenate, Folic acid, Niacin).\u003c\/p\u003e\n\u003ch4\u003eOrganoleptic improvement\u003c\/h4\u003e\n\u003cp\u003eThe supply of amino acids is essential during the fermentation for the development of aromas. Indeed, higher alcohols from which esters derive are formed by the deamination of amino acids. Supplying SpringFerm™ Xtrem in the second part of fermentation brings finesse and aromatic intensity compared to wines treated only with ammonium sources.\u003c\/p\u003e\n\u003cp\u003eThe organoleptic profile is improved even more when SpringFerm™ Xtrem is combined with SpringFerm™ at the beginning of fermentation.\u003c\/p\u003e","brand":"carolinawinesupply","offers":[{"title":"1 kg","offer_id":44305984880820,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/files\/Screenshot2026-07-254.11.59PM.png?v=1785010330"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0610\/8063\/3524\/collections\/Screenshot_2026-07-25_2.53.42_PM.png?v=1785005720","url":"https:\/\/carolinawinesupply.com\/collections\/fermentis-products.oembed","provider":"carolinawinesupply","version":"1.0","type":"link"}