Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Saccharomyces Cerevisiae
- Technologies
Features & Benefits
- Labeling Claims
- Sensory Aroma Characteristics
EZFERM 44 is a strain that is distinguished by its high alcohol tolerance and its particular ability to consume fructose. It is a strong fermentor, does not have high nitrogen or oxygen requirements and respects varietal character. It is recommended for correcting sluggish or stuck fermentations and for fermenting under difficult conditions.
- Enological Characteristics
Nitrogen needs low Oxygen needs low Volatile acidity production Medium-low Glycerol production good SO2 production low H2S production low Compatibility with malolactic fermentation neutral
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Prevention and correction of stuck fermentation.
- Fermentation of white and red grapes with high potential alcohol content.
- Late harvest wines.
- Maximizing Quality
For stuck fermentations, before inoculation, it is important to prepare yeast for fermentation in a medium already containing alcohol. Nutriferm Energy and Nutriferm Special, beyond providing nitrogen needed for yeast multiplication and for synthesis of proteins involved in sugar transport, also provide fatty acids and sterols indispensable for yeast to maintain its alcohol tolerance.
- Dosage
- Primary fermentation: 20-40 g/hL (1.67 – 3.3 lb/1000 gal).
- The highest dosages are recommended in case of rotten grapes, high sugar content and difficult microbiological conditions.
- Stuck fermentation: 40 g/hL (3.3 lb/1000 gal).
- Instructions For Use
- Suspend dry yeast in 10 times its weight of clean, warm (35-38°C or 95-100°F) water. Stir gently.
- Let suspension stand for 20 minutes, then stir gently again.
- Add suspension to juice when beginning to fill fermentation tank. The difference in temperature between yeast suspension and juice should not exceed 10°C (18°F).
- Homogenize by pump-over or mixing inoculated juice.
Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast. In case of sluggish and stuck fermentation, acclimate the yeast to alcohol as indicated in the method to restart stuck fermentation published in Enartis website.
Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Fermentation Temperature | 15 - 30 (59-86) | °C(°F) | - |
| Lag Phase | Short | - | - |
| Fermentation Speed | Moderate | - | - |
| Alcohol Tolerance | max. 17.5 | % v/v | - |
| Killer Factor | Neutral | - | - |
| Resistance to free SO2 | High 50 | mg/L | - |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging
- Vacuum packed in 0.5 and 10 kg
- Sealed package: store in a cool (preferably 5-15°C or 41-59°F), dry place.
Storage & Handling
- Storage
Opened package: carefully reseal and store as indicated above; use quickly.