Maxaferm

Science and Technology

Maxaferm aids the yeast by establishing conditions for complete, regular, and quick fermentation of the sugars in the must.

Properties

Maxaferm :

– Corrects nitrogen deficiencies in musts.

– Promotes cellular growth while reducing sluggish and stuck fermentations.

– Helps yeasts to deal with challenging fermentation conditions like low temperature, alcohol, grapes with Botrytis or powdery mildew.

– Ensures the viability of yeasts at the end of fermentation and therefore the complete consumption of sugars, thus avoiding the risks of stuck fermentation.

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.

Composition

Maxaferm contains:

• 60% Cell Walls: Their high ergosterol content enables the yeast membrane permeability and thus viability to be maintained while the alcohol level rises. Cell walls also detoxify due to their ability to adsorb toxic metabolites, namely medium-chain fatty acids.
• 49% diammonium phosphate: source of assimilable nitrogen, vital for yeast cell multiplication.
• 0.04% Thiamine: Required for yeast metabolism and, consequently, for yeast growth and maintenance of sugar-fermenting ability. It allows for a reduction in the rate of SO₂ binding.

Dosage

– Dose: 20–60 g/hL, depending on the nitrogen content of the initial must.

– Maximum (EU): 60 g/hL

– Add Maxaferm in two doses: 20 g/hL sequentially added during inoculation, then20–40 g/hL one third of the way through fermentation.

Usage

• Suspend Maxaferm in 10 times its volume of water before incorporating.
• If possible, use an aerated pump over to stimulate yeast growth.
• 20 g/hL of Maxaferm provides 17 mg/L of assimilable nitrogen.

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).