SpringCellTM Color G2
FOR ENHANCED POLYPHENOL AND ORGANOLEPTIC PROFILES
Description:
SpringCell™ Color G2 is an optimization of the SpringCell™ Color. Based on pure inactivated yeast from Saccharomyces
cerevisiae particularly rich in polysaccharides, it improves the action of the SpringCell™ Color on the intensity and the
stability of the polyphenolic profile of red wines.
SpringCell™ Color G2 brings a better quality of the wine structure (especially tannins) consequently improving the
organoleptic profile of full bodied medium to long ageing premium reds.
Properties:
POLYPHENOLIC PROFILE
• Increased polyphenol content: SpringCell™ Color G2 significantly increases the color intensity and the final content in tannins
of the wine after treatment (increase of the OD520 & OD280)
• Increased polyphenol stability: The effect of SpringCell™ Color G2 polysaccharides is strengthened to help the stabilization of
the tannin-anthocyanin complexes and allow the reduction of the free anthocyanins rate. G2 brings another dimension as well
to the stability through the induction of the production of tannins that are much more polymerized.
ORGANOLEPTIC PROFILE
• SpringCell™ Color G2 largely contributes to the softening of the most astringent tannins thanks to the increase of their
polymerization degree and to the coating action of the polysaccharides (decrease of the tannic power and increase of the
ethanol index).
NUTRITION, side effect
• Supply of vitamins and of organic nitrogen during the fermentation under the form of amino acids which are quickly
assimilated by the yeast.
• Supply of insoluble elements and survival factors (ergosterols, fatty acids) to help yeast vigor all along the fermentation.
E2U™
• SpringCell™ Color G2 has a micro granulated form making its dispersion better and securing its use.
It’s the reason why the product is certified E2UTM.
Applications:
SpringCell™ Color G2 is suitable for:
• The elaboration of intense and round medium to long ageing red wines
• Long maceration musts or musts that have undergone a too strong extraction (softening of green tannins)
• Wines from highly tannic and colored cultivars
• Wines with already experienced unstable color
Study results:
Average effect after 6.5 months of ageing of 30g/hl of SpringCell™ Color and G2 added
before yeast inoculation on polyphenol and organoleptic profiles of Argentinian Malbec
and Cabernet Sauvignon from 3 different microvinifications (2012, 2013 and 2015):
Effect on polyphenolic profile Effect on organoleptic profile
Smoothness
Tannin PD
(-) Tannic increase
Average tannin MW Polyphenol power
15%
stability
DMACH index
increase 10%
Complexes T-A Global
Ethanol
tasting 5%
Free anthocyanins index
preference
Polyphenol 0%
Tannins
content
Color intensity increase
Total Polyphenol Index Aromatic Mouthfeel
quality quality
-15% -5% 5% 15%
Springcell Color effect G2 extra improvement G2 improvement vs Springcell Color
PD: Polymerization Degree, MW: Molecular Weight, T-A: Tannin-Anthocyanin, (-) Tannic power: Opposite value of the tannic power
Dosage:
20 to 30g/hl of SpringCell™ Color G2 must be incorporated just before the inoculation of yeasts to play its functional role as well as its
role of support element, diluted in ten times its volume of wine or water.
Composition: in g%g of product (indicative values)
Dry matter > 94%
Total nitrogen 7.5 - 8.8%
Total carbohydrates 28.0 - 34.0%
Lipids 4.0 – 8.0%
Mineral matters 4.0 – 8.0%
Packaging:
Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg)
Guarantee:
Fermentis® guarantees an optimum storage of this product during 3 years in its original packaging at a temperature of maximum 20°C
and in a dry place.
Fermentis® guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage
conditions mentioned above. All our products are also fully authorized per TTB 27 CFR 24.246 prior to and during fermentation.
Fermentis® fermentation aids and functional products are exclusively produced from natural yeast products. The Know-how of the
Lesaffre group guarantees end users, high performing products as required by modern oenological applications.
The data contained in this technical sheet are the exact transcription of our knowledge of the product at the time of revision. They are the exclusive property of
Fermentis®-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation.
