ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 42
YEAST DERIVATIVES
YEAST DERIVATIVES
SpringArom®
Inactivated yeast that preserves freshness and aromas in young, fruit-forward
wines, especially whites and rosés sensitive to oxidation.
• High natural content of glutathione, an antioxidant tripeptide that prevents oxidation reactions.
Relative Contribution
• Prevents browning and preserves aromatic molecules as thiols.
• Also provides support for fermentation and acts as a light nutrient.
Application: Add after settling and before inoculation for aromatic white wines
such as Sauvignon Blanc, Gewurztraminer, Chenin Blanc, Colombard, Riesling
and Rose styles.
SpringCell
Color G2
Packaging: 1 kg, 25 kg
Recommended Dosage: 1.5–2.5 lb/1000 gal (20–30 g/hL)
TM
SpringCellTM Color
Improves intensity, color stability, and roundness of red wines, with long
term benefits.
Spring’Finer
• Blend of inactivated yeast and yeast hulls rich in polysaccharides stabilizes the tannin-anthocyanin
• complexes and reduces the level of free anthocyanins.
TM
Please See Product Description
In Fining Agents Section
• Softens astringent tannins due to the coating action of the polysaccharides on the green tannins.
• Supplies support, organic nitrogen and survival factors used by the yeast during fermentation.
Application: Add before inoculation of red wines.
Packaging: 500 g, 10 kg
SpringCell
Color
Recommended Dosage: 1.5–2.5 lb/1000 gal (20–30 g/hL)
TM
SpringCellTM Color G2
Improves intensity and stability of polyphenols in full-bodied, medium-to-longaging premium reds wines.
• Made of pure, inactivated yeast rich in polysaccharides.
SpringArom®
• Adds structure (especially tannins) and mouthfeel.
• E2U version of SpringCellTM Color.
Application: Add just before inoculation.
Packaging: 500 g
Recommended Dosage: 1.5–2.5 lb/1000 gal (20–30 g/hL)
SpringCell
Manno
SpringCellTM Manno
TM
Adds roundness and mouthfeel to highly astringent and deeply colored red wines.
• Source of mannoproteins and other polysaccharides, the noblest part of the lees.
• Polysaccharides coat astringent tannins to attenuate the hardness and bring roundness to
the wine.
• Recommended for barrel aged wines in addition to or as a replacement of lees.
Application: Add during primary fermentation or at the end of fermentation.
ROUNDNESS
INCREASE
CLARIFICATION
ACTION
COLOR
STABILIZATION
ANTIOXIDANT
PROTECTION
Packaging: 500 g, 10 kg
Recommended Dosage: 1.5–2.5 lb/1000 gal (20–30 g/hL)
ENOLOGY
PRODUCTS
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