Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Yeast
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Brio improves the extraction of phenolic compounds and color, which helps to produce a complex, rounded wine. Brio is noted for its ability to enhance the flavor of red wine varietals, particularly Pinot Noir, Grenache and youthful Gamays. With its intense aromatics and ability to aid color and extraction, Brio is also well-suited for early release red and rosé wines.
- Recommended Varietals
• Pinot Noir
• Grenache
• Gamay
• Carmenere
• Syrah
• Petit Verdot
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Rehydration Instructions
- In an inert and sterile container, prepare chlorine-free water at 38-42 °C (100-108 °F) that is 10 times the weight of the yeast to be rehydrated.
- Gently mix the yeast into the water and allow 20 minutes for rehydration.
- After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more than 5 °C (9 °F) with each juice addition.
- When the temperature of the yeast suspension is less than 10 °C (18 °F) warmer than the must or juice to be inoculated, slowly add the yeast mixture into the fermentation vessel.
Note: Directly adding dry yeast to the must or juice tank is not advised.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Kinetics | Moderate-Fast | — | — |
| Optimal Temperature | 17-28 | °C | — |
| Cold Tolerance | 16.0 | °C | — |
| Alcohol Tolerance | 16.0 | % | — |
| Nitrogen Requirements | Medium | — | — |
| Killer Factor | Active | — | — |
| Flocculation | High | — | — |
| Dosage | 0.2-0.35 | g/L | — |
| Conversion Factor | 16.5 | g/L | — |
| Glycerol | 6.0-8.0 | g/L | — |
| Volatile Acidity | Low | — | — |
| Sulfur Dioxide Production | Moderate | — | — |
| Hydrogen Sulfide Production | None | — | — |
| Foam Production | Low | — | — |
| Yan Levels Low | 150-225 | — | — |
| Yan Levels Medium | 225-300 | — | — |
| Yan Levels High | 300+ | — | — |
| Inoculation Rate | 0.2-0.35 (1.7-2.9) | g/L(lbs/1000 gallons) | — |
Technical Details & Test Data
- Enhanced Sensory Attributes
Packaging & Availability
- Packaging Type