Polimersei™ DC

Fermentation aid based on pre-treated cellulose.

This product arose from the work which Dal Cin conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favours its interaction with the media and permits the maximum action.

Over the years, an increasing number of enologists have been able to verify its properties and appreciate its diverse advantages. Wines made with Polimersei DC at the beginning of, or midway through, the fermentation are generally cleaner from the organoleptic point of view which indicates a less stressed yeast metabolism. Generally, Polimersei DC permits a greater synthesis of fermentation aromas and an easier utilisation of sugar.

When curing a stuck fermentation, treatment with Polimersei DC is an efficient method to remove mediumchain-length fatty acids and to prepare the media for the second inoculation.

APPLICATIONS

• restoration of the optimal turbidity of the must in cases of excessive clarification;
• regulate the alcoholic fermentation by preventing an excessive tumultuous kinetics;
• means to add oxygen during the fermentation;
• dispersion of the cells in the media, which favours contact between the yeast and the fermenting media;
• adsorption of inhibitors (medium-chain-length fatty acids).

METHOD OF USE AND DOSAGE

Completely disperse the product in a small amount of water, must or wine and add it to the entire volume to be treated.

In fermentation: 30-80 g/hl (2.5-6.7 lbs/1000 gal) for white wines and 50-100 g/hl (4.2-8.3 lbs/1000 gal) for red wines, at the beginning of, or at a point 1/3 into, the alcoholic fermentation.

In refermentation: 20-40 g/hl (1.7-3.4 lbs/1000 gal) before inoculation.

Curing stuck fermentation: 80-100 g/hl (6.7-8.3 lbs/1000 gal) while maintaining the mass in moderate agitation for 18-24 hours, and then inoculate.

PACKAGING

5 kg (11 lb) bags