Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Wine Yeast
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
A strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enhanced by non-tumultuous fermentation kinetics. Because of this, the best results are obtained with temperature control, especially during the early part of the fermentation. The partial release of polysaccharides during alcoholic fermentation, along with negligible cell wall adsorption, contributes to the high quality of color in the wines produced by the Berry yeast strain. This yeast strain is suitable for Beaujolais Nouveau style wines, because it enhances fruity notes while maintaining freshness in both the nose and mouth.
- Dosage
- Red and rosé: 20-30 g/hl
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Physical State | granules | - | DC 1.01 |
| Color | beige | - | DC 1.02 |
| Smell | Typical | - | DC 1.03 |
| Activity Test (Residual Sugar <0,1%) | max. 120 | - | DC 7.04 |
| Living Cells | min. 10 billions | per g | DC 7.01 |
| Not Cereviesiae Yeast | max. 100000 | per g | OIV |
| Lactic Bacteria | max. 100000 | per g | OIV |
| Acetic Bacteria | max. 10000 | per g | OIV |
| Dry Matter | min. 92 | % | DC 1.06 |
| Moisture Content | max. 8 | % | DC 1.06 |
| Ash Content | max. 6 | % | DC 1.07 |
| Dispersibility | good | - | DC 1.04 |
Technical Details & Test Data
- Microbiological Properties
Saccharomyces cerevisiae.
- Killer-factor: present.
- Fermentation conditions: > 14 C°.
- Alcohol tolerance: 14.5%.
- Fermentation rate: regular start of fermentation with regular course to the end of it.
- Nutritional requirement: a proper nutrition contributes to the best organoleptic results.
- Low production of acetaldehyde, volatile acidity and sulfur compounds.
- Oenological Properties
- Aromatic characteristics: fruity notes and freshness in both the nose and mouth.
- Taste properties: good balance between acidity and roundness.
- Main use: primary fermentation of red grapes; musts from carbonic maceration (nouveau wines).
- Suggested for: Sangiovese, Pinot noir, Merlot, etc.
- Classifications and Declarations
Compliance with regulations
- EU Reg. 2019/934 - Codex OIV (oenology)
- Product not certified as organic, but allowed for organic wine production if the organic version isn’t available (EC Reg. 889/2008)
Other statements
- This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Packaging & Availability
- Packaging Type
- Packaging
- 500 g vacuum-sealed bag.
- 10 kg vacuum-sealed bag.
Storage & Handling
- Storage
- Store in a cool and dry place.
- Keep the product in its whole package in a cool place, away from moisture.