Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Yeast
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Ossia maintains the natural acidity of the juice while also producing increased amounts of esters, creating fruity and lively wines which linger on the palate. Ossia is a very versatile strain and is recommended for use in white, red, and fruit wines and cider. Ossia’s aroma profile and its ability to arrest fermentation by lowering the temperature also make it a good choice for sweeter styles of wine.
- Recommended Varietals
• White Wine
• Red Wine
• Fruit Wine
• Cider
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 | 18-32 | °C | — |
| Cold Tolerance | 15.0 | °C | — |
| Alcohol Tolerance | 16.0 | % | — |
| Nitrogen Requirements | Medium | — | — |
| Killer Factor | Active | — | — |
| Flocculation | Moderate-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 | None-Very Low | — | — |
| 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) | — |
Packaging & Availability
- Packaging Type
Storage & Handling
- Notes
When fermenting to dryness, it is recommended to increase temperature to > 20 °C near the end to ensure a proper finish. Nitrogen supplementation is recommended during the initial 1/3 of fermentation, especially when fermenting at warmer temperatures or in highly clarified musts.