The modern oenology must adapt to new demands on consumers safety, notably on the presence of allergenic substances in the oenological products used by winemakers.
As a consequence, current usage of products derived from eggs and milk as protein fining agents, especially egg albumen and casein, is particularly controlled and can be subjected to a specific labeling according to the European Regulation (EU) n°579/2012.
In this scope, Fermentis, in collaboration with the company Sofralab, developed a unique industrial process allowing the extraction and the preservation of native proteins from a specifically selected Saccharomyces cerevisiae yeast strain whose fining capabilities are remarkable.
Wine clarification
Contrary to yeast extracts coming from yeast autolysis process at high amino acids and small peptides content, Spring’Finer™ contains high molecular weight proteins (>15kDa) whose clarifying capabilities towards cloudy particles and colloids present in the wines are totally similar to other protein fining agents.
Astringency and bitterness decrease
Spring’Finer™ specifically precipitates the most astringent and bitter tannins while preserving wine structure, thus decreasing their harshness and improving their organoleptic quality.
Stabilization towards oxidation
Spring’Finer™ removes oxidable polyphenols, thus contributes to stabilize treated wines against browning.
No protein destabilization
Even if Spring’Finer™ is based on yeast proteins, it doesn’t provoke any protein destabilization of the wines.
Limited loss of wine
After fining stage, the lees obtained by the use of Spring’Finer™ are thick and compact, thus allowing decreasing the loss of racked wine and enhancing its added value.
Dosage
Musts: 5 -20 g/hl (legal limit 30g/hl)
Red wines: 5-15 g/hl (legal limit 60g/hl)
White and rosé wines: 1-5 g/hl (legal limit 30g/hl)
Pour Spring’Finer™ in 10 times its weight of water (never in wine) at 10-20°C maximum. Wait for complete dissolution, stir and incorporate the obtained solution directly into the wine through an adequate connector. Homogenize the wine through a pumping over without aeration.
Warning: Yeast protein extracts are subjected to usage limit of 30 to 60g/hl according to the European legislation. See here above mentioned limits.
Composition
Yeast Protein Extract. NON GMO and NON ALLERGEN.
