Fermivin CHAMPION BOOSTER

FAST RESTART OF STUCK FERMENTATIONS

PURPOSE

Fermivin^® CHAMPION BOOSTER is a fructophilic yeast and has a very high alcohol tolerance. Thanks to a new specific formulation process, the fermentation kinetics of strain 67J have been boosted.

Therefore Fermivin CHAMPION BOOSTER restarts sluggish or stuck fermentations at a faster rate.

Fermivin CHAMPION BOOSTER is even more effective if added after detoxification using Extraferm^® D’tox once the fermentation has stopped, as these yeast hulls are very efficient at removing toxic compounds that inhibit alcoholic fermentation.

Tasting notes

Completing alcoholic fermentation with Fermivin CHAMPION BOOSTER protects the wine from unwanted compounds (off-flavours) because of slow or stuck fermentations.

Metabolic characteristics

SO₂ production	< 10 mg/L
Glycerol production	5 – 7 g/L
Volatile acid production	< 0.37 g/L
Acetaldehyde production	< 60 mg/L
H₂S production	Average
Killer factor	Neutral

Oenological properties

Fermentations kinetics	Fast
Nutrients requirements	Average
Alcohol tolerance	18 % vol.
Temperature range	15-30 °C, 59-86 °F

Origin

Specie: Saccharomyces cerevisiae var. bayanus.
Strain 67J was selected and validated by INRAe (National Research Institute for Agriculture, Food and the Environment) in the Corbières region (Languedoc – France) in 1967. It was first marketed by Gist-Brocades in 1978. The specific production for Fermivin CHAMPION BOOSTER was implemented in 2017.

Science and Technology

Fermivin CHAMPION BOOSTER is a fructophilic yeast due to a unique hexose transporter (HXT3 version of strain 67J). Because of its high fructose affinity, the strain can ferment fructose alongside glucose and is thus well suited to restarting stuck fermentations.

The specific production process provides an improvement in the implantation and fermentation performances, giving even more speed to the restart of fermentation.

Comparative efficiency of the restarting capabilities of two strains. Tests done by INRAe in a Chardonnay wine at 12.85% vol. alcohol and 21.1 g/l residual sugars – pH: 3.50 – TA: 3.90 g/L H₂SO₄ – VA: 0.46 g/L H₂SO₄ – Free SO₂: 14 mg/L – Total SO₂: 92 mg/L (after addition of 4 g/hL).

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Your distributor

Dosage

20 to 30 g/hL

Packaging

500 g vacuum-sealed packets

Specification

Fermivin CHAMPION BOOSTER contains more than 10 billion active dry yeast cells per gram.

Storage

Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.

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