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.

Spring’Finer™ is a reliable source of yeast native proteins with remarkable fining abilities. Exclusively from yeast origin, this yeast protein extract is allergen free and can be considered as the sole fining agent totally integrated in wine elaboration.

BEST SUITED FOR.

We recommend Spring’Finer™ for Premium red and white wines, notably aged in barrels, requesting a so‑ clarifi cation prior to bottling. It will also be of great help for strongly pressed must and wines, in order to remove the most astringent and bitter tannins. It helps precipitating oxidable polyphenols thus improving wine quality and stability. Furthermore, Spring’Finer™ doesn’t provoke any protein destabilization of the wines. Lees are kept thick and compact to limit loss of your wine.

WHEN TO USE.

For wines, most of the time, it must be incorporated at the end of the ageing prior to the final filtration. For musts, use it directly after settling, before fermentation for whites and rosés.

Dosage. Must : 5-20 g/hl – Red wines : 5-15 g/hl – Whites and rosés : 1-5 g/hl.