{"id":3216,"date":"2026-09-30T15:04:38","date_gmt":"2026-09-30T12:04:38","guid":{"rendered":"https:\/\/oenosolutions.bg\/produkt\/extraferm-dfend\/"},"modified":"2026-11-04T16:05:34","modified_gmt":"2026-11-04T14:05:34","slug":"extraferm-dfend","status":"publish","type":"product","link":"https:\/\/oenosolutions.bg\/en\/product\/extraferm-dfend\/","title":{"rendered":"Extraferm D’fend"},"content":{"rendered":"

A protective yeast derivative that ensures the wine's oxidative stability.<\/strong><\/p>\n

Purpose<\/h3>\n

Extraferm\u00ae D\u2019fend is a yeast derivative selected in collaboration with the Jules Guyot Institute of Vine and Wine (IUVV) in Dijon, France. The joint work revealed its antioxidant properties, due to a soluble nucleophilic fraction. Wines thus keep their fruit character and freshness over time; aromas are clean and the palate round and full.<\/p>\n

Science and technology<\/h3>\n

Protection against oxidation.<\/strong> Extraferm D\u2019fend preserves the freshness and fruit character of wines without oxidative or reductive notes, as shown in the Verdejo trial (figure 1).<\/p>\n

The wine with Extraferm D\u2019fend is significantly fruitier and less reductive. There is also a trend towards higher aromatic intensity and better mouthfeel 14 months after addition.<\/p>\n

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Figure 1. Verdejo wine, Spain, without and with Extraferm D\u2019fend at 20 g\/hL. Tasting (11 experts) after 12 months in bottle. ***p < 0.005 and *p < 0.15.<\/figcaption><\/figure>\n

Before dealcoholisation, using Extraferm D\u2019fend during ageing on fine lees improves mouthfeel (body and roundness) (figure 2).<\/p>\n

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Figure 2. Sensory ranking of Chardonnay wines dealcoholised to 0%, aged 2 months at 15 \u00b0C with and without Extraferm D\u2019fend (20 g\/hL, added at the end of alcoholic fermentation on 2% fine lees).<\/figcaption><\/figure>\n

Properties<\/h3>\n

Extraferm D\u2019fend:<\/p>\n