Extraferm D’fend
PROTECTIVE YEAST DERIVATE THAT ENSURES OXIDATIVE STABILITY OF WINE
Purpose
Extraferm® D’fend is a yeast derivate selected in collaboration with the Institut Universitaire de la Vigne & du Vin (IUVV) – Jules Guyot (Dijon-France). The work in partnership with IUVV revealed the antioxidant properties of this yeast derivate, due to the presence of a soluble nucleophilic fraction. Fruitiness and freshness in wines are thus preserved over time; the aromas are clean and the palate is round and full.
Results & benefits
Science and Technology
Protection from oxidation
Extraferm D’fend preserves the freshness and fruitiness of wines, without oxidative or reductive notes, as shown in the Verdejo trial (Figure 1).
The wine with Extraferm D’fend is significantly more fruity and less reductive. We also observed a trend for a higher aroma intensity and a better mouthfeel 14 months after the addition of Extraferm D’fend.
Before dealcoholisation, the use of Extraferm D’fend during ageing on fine lees improved the mouthfeel (body and roundness) (Figure 2).
Characteristics
Properties
Extraferm D’fend:
- Protects from oxidation wines with low or no SO₂
- Immediate and long-lasting protective effect during wine ageing
- Gives roundness, clean and persistent aromas, fuller-bodied wines
- Restores freshness and fruitiness in tired wines
- Improves mouthfeel in NoLow wines
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.
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Composition
Unique blend of yeast (S. cerevisiae) derivates, rich in antioxidant nucleophilic compounds:
- inactivated yeast: 80%
- autolysed yeast: 20%.
Usage
Usage
- Suspend Extraferm D’fend in 10 times its weight in water/wine.
- Extraferm D’fend acts immediately. The recommended delay before bottling is only to allow insoluble particles to settle and to make final filtration easier.
Dosage
– Protect wines from oxidation
Dosage: 10 to 30 g/hL
Add to must and/or at the end of alcoholic fermentation.
Bottle at least 1 month after addition.
– Refresh tired still wines
Dosage:
➜ For white and rosé wines: 10 g/hL
➜ For red wines: 3–5 g/hL
Add to wines.
Bottle at least 1 month after addition.
– Restore body and enhance roundness in NoLow wines
Dosage: 20 g/hL
Add to wines at the end of alcoholic fermentation on fine lees
Contact time: at least 2 months.
Packaging & Storage
Packaging
– 1 Kg: hermetically sealed, multilayer laminated bags
– 10 Kg: aluminium bag in cardboard box
Storage
Stored in a cool, dry place (5-15 °C – 41-60 °F).
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