Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Yeast
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Organoleptic Characteristics
- EnartisFerm Perlage DOCG is a yeast selected to produce base wine and sparkling wines with second fermentation in pressure tank.
- When fermented at low temperatures and in the presence of a good nitrogen source, it produces aromas of white fruit (mainly apple and pear) which increase aromatic complexity without overwhelming the varietal characteristics of the grape.
- It produces wines with marked elegance, balance and freshness. Excellent in the sourlì phase to improve fineness of the perlage and persistence of foam due to the release of mannoproteins.
- Enological Characteristics
Nitrogen needs low Oxygen needs Medium-low Volatile acidity production low H2S production low SO2 production low Glycerol production medium Compatibility with malolactic fermentation: low. It delays the start of MLF.
Suitable for fermentation at low temperatures and vinification in reductive conditions.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Charmat method
- Primary fermentation of base wine and sparkling wine
- Dosage
- 20-40 g/hL (1.67 - 3.3 lb/1000 gal)
- The highest dosages are recommended in cases of rotten grapes, high sugar content and difficult microbiological conditions.
- Instructions For Use
- Suspend dry yeast in 10 times its weight of clean, warm (35-40°C or 95-104°F) water. Stir gently.
- Let suspension stand for 20 minutes, then gently stir 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 pumping over or mixing inoculated juice.
Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.
To optimize its ability to produce aromas, EnartisFerm Perlage DOCG should ferment at temperatures near 16°C (60°F).
Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Fermentation Temperature | 10 - 20 (50 – 68) | °C(°F) | - |
| Lag Phase | Short | - | - |
| Fermentation Speed | High: due to its fermentative strength, it is not suitable barrique fermentation | - | - |
| Alcohol Tolerance | max. 16 | % v/v | - |
| Killer Factor | Killer | - | - |
| Resistance to free SO2 | High 40 | mg/L | - |
Regulatory & Compliance
- Certifications & Compliance
- Compliance
- The product is in compliance with: Codex Œnologique International.
- Product approved for winemaking in accordance with Reg. (EU) 2019/934
- Product approved for winemaking by the TTB.
- Legal Limit: N/A
- It contains E 491 Sorbitan monostearate
Packaging & Availability
- Packaging
- 0.5 kg
- Sealed package: store in a cool (preferably 5-15°C or 41-59°F) and dry area.
Storage & Handling
- Storage
Opened package: carefully reseal and store as indicated above; use quickly.