SIY Cell Hulls^TM (yeast ghosts or skeletons) are a preparation of the insoluble fraction of whole yeast cells (i.e. cell walls). The addition of yeast hulls has been shown to increase the number of viable yeast cells and to help increase the surface area of over-clarified juices and wines. In difficult or sluggish alcoholic or malolactic fermentations, yeast hulls assist by absorbing toxins such as decanoic and hexanoic acids and esters. Yeast hulls are highly beneficial in oxygen deficient juices and wines as they contribute sterols and unsaturated fatty acids. Together with adequate assimilable nitrogen, yeast hulls can help promote cell growth and increase fermentation kinetics. For severe conditions, such as botrytised musts, high sugar musts, over-fined musts or warm cellar conditions, higher doses (>25 g/hL) are recommended. Racking will remove yeast hulls and may necessitate a second addition.

To Use: Yeast hulls should be mixed with room temperature water before adding to an active fermentation to avoid CO₂ release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry.

Storage: Dated expiration. Store at 18°C (65°F). Once opened, keep tightly sealed and dry.