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
SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red musts. It is particularly recommended for those who make large quantities of wine and have therefore problems with the availability of tanks and cooling system, of workers, of time, all elements which are requested to follow strict winemaking protocols. SLC fulfills all these requirements thanks to its regular fermentative course with quick completion. Besides, as its behavior is scarcely influenced by poor conditions, it’s recommended in case of lack of nitrogen, in case of vinification without temperature control or in musts that are not in perfect microbiological condition. SLC is perfect for “technological” fermentation, offering quickness together with the possibility to reduce controls of must and of winery conditions (nitrogen, oxygen, hygiene, temperature), always giving wines of good-quality and without alterations as a result. Experience has proved that a proper nitrogenous supply and controlled temperatures help to obtain fresh, full-body wines.
- 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\%.
- Fermentation rate: regular and complete.
- Nutritional requirement: it doesn’t need high amount of nitrogen.
- Low production of acetaldehyde, volatile acidity and sulfur compounds.
- Oenological Properties
- Aromatic characteristics: SLC produces typical fermentation aromas.
- Taste properties: freshness and full-body, also thanks to the production of glycerine.
- Main use: vinification of large volume even without temperature control.
- 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.