| FERMENTATION NUTRIENTS |
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| Details |
Cat.
No. |
Pack
Size
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Price |
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Extraferm
Extraferm® is a must and wine detoxifying
agent based on pure odourless yeast hulls.
The high adsorption capacity of Extraferm®
allows to remove yeast toxic compounds
(fatty acids, pesticides…) as well as
other toxic compounds (ochratoxin…)
from must and wines.
The yeast hulls used in Extraferm have
a high manoprotein release capacity
and do not create any (yeasty) off smells
in wines even when used at high dosages.
Properties
- Removes toxic compounds from
must and wines.
- Improves yeast performances
(higher alcohol tolerance and viability)
to allow complete fermentation.
- Improves wine mouthfeel. |
3N071 |
1kg |
POA |
Extraferm
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Maxaferm F
Problems that arise at the end of
fermentation (sluggish and stuck
fermentation) are due to a
reduction in the efficiency of the
yeast in the final phase which
can result from several factors:
- nutritional deficiency (thiamine,
assimilable nitrogen)
- defect in the permeability of the
membranes (sterols and long
chain fatty acids content)
- presence of inhibitors (traces of
pesticides, alcohol, C8-C12 fatty
acid inhibitors)
- significant temperature changes.
This great variety of factors
makes it difficult to plan for the
occurrence of a fermentation problem.
Only an overall preventive
measure will enable the problem
to be controlled.
Properties
Maxaferm® F an activator based
on inactivated yeast, thiamine and
ammonium salts (DAP, free of
sulfate), provides the ultimate
answer.
- Thiamine and ammonium salts
provoke yeast growth and metabolism.
- Inactivated yeast is a source of
assimilable nitrogen (amino acids),
sterols and long chain fatty acids
that strengthens the yeast at the
end of fermentation. These elements
also play a protective role
by fixing the C8-C12 fatty acid
inhibitors. |
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Maxaferm F
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