Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Yeast
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Maestoso maintains the natural acidity of the juice for a sustained bright, fresh fruit character and a lively sensation on the palate that carries through the aftertaste. Maestoso pairs perfectly with full bodied international style Merlot as its aromatic profile is based on concentrated black fruit (blackberry, plum). Longer maceration times also promotes its velvety texture of tannins and will brighten the acidity and length. This yeast is ideal for grapes such as Tempranillo, as Maestoso will add intensity to its aromatic profile. Maestoso is MLF compatible.
- Recommended Varietals
• Merlot
• Tempranillo
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 | — | — |
| Optimal Temperature | 14-30 | °C | — |
| Cold Tolerance | 13.0 | °C | — |
| Alcohol Tolerance | 17.0 | % | — |
| Nitrogen Requirements | High | — | — |
| Killer Factor | Neutral | — | — |
| Flocculation | High | — | — |
| Dosage | 0.2-0.35 | g/L | — |
| Conversion Factor | 16.4 | g/L | — |
| Glycerol | 6.0-8.0 | g/L | — |
| Volatile Acidity | Very Low | — | — |
| Sulfur Dioxide Production | None-Very Little | — | — |
| Hydrogen Sulfide Production | None-Very Little | — | — |
| 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
- Total Sulphites production
Packaging & Availability
- Packaging Type