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Springfiner fining agent 125g

Springfiner fining agent 125g

94535

£12.55 GBP
£12.55 GBP
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Spring’Finer™ is the perfect fining agent produced from yeast, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions.

  • Exclusively from yeast origin, the yeast protein extract SpringFiner is an excellent alternative to fining agents which are made from egg albumen and casein
  • For Premium red and white wines, notably aged in barrels, to refine them before bottling
  • For strongly pressed must and wines, in order to remove the most astringent tannins
  • Sachet of 125g

Please see the Yeastscategory in Catalogue for our full range of yeasts & yeast nutrients.

Please see the Tankscategory for our range of fermentation tanks.

Spring’Finer™ is the perfect fining agent produced from yeast, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions.

  • Exclusively from yeast origin, the yeast protein extract SpringFiner is an excellent alternative to fining agents which are made from egg albumen and casein
  • For Premium red and white wines, notably aged in barrels, to refine them before bottling
  • For strongly pressed must and wines, in order to remove the most astringent tannins
  • Sachet of 125g

Please see the Yeastscategory in Catalogue for our full range of yeasts & yeast nutrients.

Please see the Tankscategory for our range of fermentation tanks.

View full details

Spring’Finer™ is the perfect fining agent produced from yeast, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions.

  • Exclusively from yeast origin, the yeast protein extract SpringFiner is an excellent alternative to fining agents which are made from egg albumen and casein
  • For Premium red and white wines, notably aged in barrels, to refine them before bottling
  • For strongly pressed must and wines, in order to remove the most astringent tannins
  • Sachet of 125g

Please see the Yeastscategory in Catalogue for our full range of yeasts & yeast nutrients.

Please see the Tankscategory for our range of fermentation tanks.

  • 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 Fine 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.

Use

  • Still white, rosé & red wines
  • Must

Dosage

  • Musts: 5 -20 g/hl (legal EU limit 30g/hl)
  • Red wines: 5-15 g/hl (legal EU limit 60g/hl)
  • White and rosé wines: 1-5 g/hl (legal EU 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 EU legislation. See above for EU limits. Please check UK legislation for UK limits.

Yeast Protein Extract