Springferm

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.

Dosage

20g/hl of SpringFerm™ for an equivalent supply of 10 ppm of Yeast Available Nitrogen

It 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.
In case of highly clarified must, the addition of SpringFerm™ should be done at yeast inoculation and renewed at third-mid fermentation.

Synergetic effect between mineral and organic nitrogen

Organic nitrogen improving the ammonium assimilation, with a SpringFerm™ supply in addition to a mineral nitrogen source (diammonium phosphate DAP), yeast nutrition is optimized.

Mastering of organic nitrogen level

SpringFerm™ 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 & essential amino acids (Glutamic acid, Asparagine, Leucine, Lysine, Serine), is crucial for the synthesis of proteins.

Richness in survival factors (ergosterols)

SpringFerm™ 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.

Vitamins supply

SpringFerm™ 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 SO₂ and acetic acid. Additionally, SpringFerm™ is rich in folic acid, calcium pantothenate and niacin.

Support effect

The 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.