Highly adsorbent yeast hulls.
Purpose
Extraferm® D’tox adsorbs and removes many toxic and undesirable compounds in must and/or wine.
Extraferm D’tox supports smooth alcoholic and malolactic fermentation by removing medium-chain fatty acids that inhibit yeast and lactic acid bacteria.
Extraferm D’tox can also bind and remove more than 50% of undesirable molecules such as ochratoxin A (OTA), off-flavour molecules such as anisoles (TCA, TeCA, TBA and PCA) and dibutyl phthalate.
Science and technology
Extraferm D’tox adsorbs and removes a wide range of toxic and undesirable compounds from must and/or wine.
Extraferm D’tox yeast hulls are extremely easy to suspend. This also helps them settle quickly, which means fast detoxification.
After use, the adsorption capacity of Extraferm D’tox is exceptionally high, noticeable and measurable.
Properties
Extraferm D’tox:
- improves fermentation conditions by removing fatty acids toxic to yeast and bacteria;
- improves yeast alcohol tolerance and vitality;
- improves the wine's analytical parameters;
- restores the wine's organoleptic profile.
After Extraferm D’tox is added, the hulls quickly form a deposit, making racking quick and easy.
Easy to use. Oenobrands products are made from yeast derivatives selected and dried using exclusive technology. This ensures rapid dispersion without lumps.
The HALO process. Extraferm D’tox hulls have a very high adsorption capacity while preserving the organoleptic and taste qualities of treated wines. This is due to the exclusive HALO process (High Adsorption Low Odor) used in their production.
This unique treatment gives them high specificity for undesirable contaminants without changing the odour or colour of the treated wine.
Composition
100% yeast hulls.
Dosage
Preventive treatment during must fermentation. Dose: 20 g/hL. Extraferm D’tox is added before inoculation.
For sluggish and stuck fermentations. Dose: 30–40 g/hL. Extraferm D’tox is added to the wine to adsorb inhibitory fatty acids. For a stuck fermentation we recommend the highest dose followed by the addition of Fermivin® Champion Booster – the best and fastest yeast for restarting alcoholic fermentation – according to the recommended protocol. See also the article on restarting a stuck fermentation.
For wine contaminated with ochratoxin A, anisoles or dibutyl phthalate. Dose: 20–40 g/hL. Extraferm D’tox is added in a way that avoids oxidising the wine. After 24 hours of contact the wine is tasted and analysed. If needed, the treatment is repeated. For best results, repeat it twice in succession.
Regulation (EC) No 606/2009 sets an upper limit of 40 g/hL. For other countries, check the applicable legislation.
Use
Suspend Extraferm D’tox by mixing it with 10 times its weight of water.
Homogenise the treated must or wine by pumping over.
Packaging and storage
Pack sizes: 1 kg (hermetically sealed multi-layer laminated bags) · 10 kg (aluminium bag in a carton). The packaging has been carefully chosen so the product is not contaminated during transport and storage before use. Store in a cool, dry place (5–15 °C).
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