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SpringCell™ Color - Functional Product

For stable color and smoothness in red wines. 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 is suitable for: The elaboration of intense and round red wines, Long maceration musts or musts that have undergone a too strong extraction (softening of green tannins), Wines processed with thermo vinifications, Wines from highly tannic and colored cultivars, Musts poor in anthocyanins.