Extraferm D’tox
HIGHLY ADSORBENT CELL WALLS
PURPOSE
Extraferm® D’tox adsorbs and eliminates many toxic and undesirable compounds present in must and/or wine.
Extraferm D’tox promotes smooth alcoholic and malolactic fermentation by eliminating medium chain fatty acids, which are known to inhibit yeast and lactic acid bacteria.
Extraferm D’tox can also bind and eliminate over 50% of undesirable molecules such as ochratoxin A (OTA), unpleasant aroma molecules such as anisoles (TCA, TeCA, TBA, and PCA), and dibutyl phthalate.
Properties
Extraferm D’tox:
- Improves fermentation conditions by eliminating fatty acids, which are toxic to yeast and bacteria.
- Improves the yeast’s alcohol tolerance and viability.
- Improves the wine’s analytical properties.
- Restores the wine’s organoleptic profile.
After Extraferm D’tox has been added, the cell walls quickly form sediments, which makes racking quick and easy.
Oenobrands products are made from yeast derivates selected and dried using exclusive technology. This ensures their great ability to disperse quickly and without forming lumps.
Extraferm D’tox yeast cell walls are recognised for or distinctive by their very high adsorption capacity while maintaining the organoleptic and taste qualities of the treated wines. This is explained by the exclusive “HALO” (High Adsorption Low Odor) process used for their production.
This unique treatment gives these peels a high level of specificity when it comes to unwanted contaminants without changing the smell or colour of the treated wine.
Science and Technology
Extraferm D’tox adsorbs and removes a wide range of toxic and unwanted compounds found in must and/or wine.
Extraferm D’tox yeast cell walls have the greatest ability to be easily suspended. This feature also aids in settling quickly, implying a quick detoxification.
Once Extraferm D’tox is used, its adsorption capacity is extremely high, noticeable, and measurable.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
- Preventative treatment for must fermentation
Dosage: 20 g/hL
Add Extraferm D’tox before inoculation.
- For sluggish and stuck fermentations
Dosage: 30–40 g/hL
Incorporate Extraferm D’tox into the wine to adsorb the inhibiting fatty acids. In the event of a stuck fermentation, we recommend using the highest dose rate and then adding Fermivin® Champion Booster, the best and fastest yeast for restarting alcoholic fermentations, according to the recommended protocol. Contact us to receive the latter.
- For wine contaminated with ochratoxin A, anisoles, or dibutyl phthalate
Dosage: 20–40 g/hL
Incorporate Extraferm D’tox in such a way you avoid wine oxidation.
Taste and analyse the wine after 24 hours of contact. Repeat the treatment if necessary.
For best results, repeat the treatment twice in succession.
EU Regulation 606/2009 sets an upper usage limit of 40 g/hL. For other countries, please refer to current legislation.
Usage
– Suspend Extraferm D’tox by mixing it with 10 times its weight in water.
– Homogenise the treated must or wine with a pump over.
Composition
100% yeast cell walls
Packaging
• 1 Kg airtight multi-layer laminated bags.
• 10 Kg individual aluminium bags packed in a box.
The packaging has been rigorously selected to avoid contaminating the product during transportation and storage before use.
Storage
Stored in a cool, dry place (5-15 °C – 41-60 °F).
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