Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Tartaric Acid
- Food Additive Number
- E 334, INS 334
- Technologies
Features & Benefits
- Product Highlights
Citrate negative means the MaloStar® Fruit bacterial culture does not degrade citric acid. At the same time, it suppresses the formation of diacetyl from citric acid, which leads to the formation of lactic or buttery notes, which mask the fresh/fruit aromas through their richness. MaloStar® Fruit completely safeguards MLF as, by preserving the citric acid, its negative properties prevent the formation of additional volatile acids that are always produced during spontaneous MLF, or MLF using conventional starter cultures.
Potential formation during MLF of volatile acids from glucose caused by a shortage of pantothenic acid is avoided by a special breeding process and activation of the starter culture using Erbslöh’s patented process. Permitted according to EU Commission Regulation no. 934/2019. User must check compliance with national regulations. Laboratory tested for purity and quality
Recommended for
- White and red wines. Also suitable for simultaneous inoculation.
Conditions for MLF
- Free SO2 < 10 mg/L
- Total SO2 < 25 mg/L
- Minimum inoculation temperature 18 °C. Subsequent temperature decrease to cellar temperature does not impede continuation of MLF
- pH value > 3.2
- Alcohol content < 13.5 % ABV
N. B.
- Sensitive to higher alcohol contents
- Sensitive to SO2
Yeasts that support acids or that cause high SO2 contents, and SO2-preserving vitamin C can lead to a marked increase in SO2 content through obligatory sulphurisation of mash/must and cause deactivation of the starter culture.
- Benefits
- Promotes aromas by retaining citric acid
- Fruit aromas not masked by diacetyl from citric acid
- Reduction in potential formation of volatile acids through retention of citric acid
- The citrate-negative and therefore diacetyl-reducing characteristics of the MaloStar® Fruit strain facilitate secure MLF with shorter vinification time. No diacetyl management is necessary when MLF is complete. Storage on the lees or addition of SO2 customary in this context is no longer required. Resulting reduced sulphurisation can take place immediately, preventing the proliferation of wild microorganisms and ensuring dependability.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Dosage
After activation, the dual-section bag filled with MaloStar® Fruit bacterial culture and activator is sufficient for 2,500 L must/wine. Add simultaneously to the must 24 hours after the yeast, or add consecutively to the young wine still warm from fermentation immediately after alcoholic fermentation.
Packaging & Availability
- Regional Availability
- Packaging
1 aluminum dual-section bag The freeze-dried bacteria are filled in protected gas conditions.
Storage & Handling
- Storage
Store at maximum 4 °C for 24 months. Temporary, slight warming during transportation does not affect activity.
*Water Use of demineralised or distilled water (25 °C) is preferred. If there is no alternative, potable water (25 °C) can also be used, provided it contains no more than 0.3 mg/L Cl2 according to the German Water Quality Regulation.