Pinnacle MaloSafe

Identification & Functionality

Ingredient Name: Oenococcus Oeni
Food Ingredients Functions: Stabilizer
Ingredients: Oenococcus Oeni
Technologies: Food Ingredients
Product Families: Food Ingredients — Texture & Consistency
Stabilizers
Formulation: Pure concentrated active freeze-dried culture of Oenococcus oeni sp, maltodextrin as carrier.

Features & Benefits

Characteristics: Thanks to its high concentration formula and high purity standards, Pinnacle MaloSafe can adapt to many different conditions: high alcohol, high concentration in polyphenols, low pH, etc. Pinnacle MaloSafe is fast, SO2 resistant and does not produce detectable biogenic amines.
Scientific background: Malolactic fermentation is complete when a malic acid result of ‘not detected’, which is usually <0.05g/L by enzymatic analysis. However, a result of 0.1 g/L or less is low enough for the maloactic fermentation to be considered virtually complete and to minimize the risk of spoilage.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Oenology
Food & Nutrition Applications: Wine
Application: • It covers a wide spectrum of wine applications: from low pH white wines to high-alcohol red wines rich in polyphenols.

• It ensures stability of the wine and provides softness and aromatic complexity to the wine.

• Pinnacle MaloSafe is suitable for sequential or co-inoculation (except Pinnacle Robust).
Instructions for use: Open the sachet, add directly to the wine and mix gently without oxygenating. For more difficult wines (low pH, high alcohol), rehydration with non-chlorinated water is recommended to keep the maximum viability/vitality. To do this, dilute 1:10 for 15 min at room temperature. However, if non-chlorinated water is not available then direct pitch is recommended.
Dosage: 1 g/hL This will bring a quantity of microorganisms sufficient to complete malolactic fermentation in all wines (even the most difficult) in a short time.

Properties

	Value	Units	Test Method / Conditions
Alcohol resistance (%v/v)	max. 16.5	%	-
Arsenic	max. 3	mg/Kg d.m	-
Biogenic Amines production	no	-	-
Cadmium	max. 1	mg/Kg d.m	-
Diacetyle notes	very low	-	-
Fermentation rate (malic-to-lactic conversion speed)	fast	-	-
Fruity notes	moderate	-	-
Lead	max. 2	mg/Kg d.m	-
Max total SO2 resistance (mg/L)	max. 50	-	-
Maximum free SO2 resistance (mg/L)	max. 18	-	-
Mercury	max. 1	mg/Kg d.m	-
Minimum - maximum temperature range	18-27	°C	-
pH Value Tolerance	min. 3.25	-	-
Volatile acidity	very low	-	-
Yeast	max. 103	CFU/g	-

Packaging & Availability

Storage & Handling

Storage Condition: -18°C (-0.4°F).
Shelf Life: Three years from date of manufacture when stored at -18°C (-0.4°F). One and a half years from date of manufacture when stored at 4°C (39°F).

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