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SpringFerm™ - Fermentation Aid

Yeast for yeasts! Multi-purpose fermentation booster. 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. 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.