Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Cellulose
- Food Additive Number
- E 460, INS 460
- Technologies
Features & Benefits
- Labeling Claims
- Product Highlights
This product arose from the work which Dal Cin conducted in 1985 on vegetable fibers. The production technology increases the surface area in a manner which favors its interaction with the media and permits the maximum action.
Over the years, an increasing number of enologists have been able to verify its properties and appreciate its diverse advantages. Wines made with Polimersei DC at the beginning of, or midway through, the fermentation are generally cleaner from the organoleptic point of view which indicates a less stressed yeast metabolism. Generally, Polimersei DC permits a greater synthesis of fermentation aromas and an easier utilization of sugar.
When curing a stuck fermentation, treatment with Polimersei DC is an efficient method to remove mediumchain-length fatty acids and to prepare the media for the second inoculation.
- Advantages
Phase Role Conditions Technology Qualities White wine alcoholic fermentation, inoculum support, oxygenation vehicle, detoxification, high clarity, elevated potential alcohol regulate kinetics, sugar consumption rapid clearing increase aromatic finesse, decrease volatile acidity and sulfurous compounds, more stable colou Red wine alcoholic fermentation, inoculum oxygenation vehicle, detoxification anaerobic, presence of mycotoxins regulate kinetics sugar consumption, rapid clearing increase aromatic finesse, decrease volatile acidity and sulfurous compounds, more stable color, reduce toxins End of maceration phase, red wines support, detoxification elevated potential alcohol, anaerobic Stuck fermentation detoxification elevated concentration of inhibitors (C6-C12) better probability of success with the second inoculation organoleptic preservation Refermentation detoxification elevated potential alcohol, anaerobic regulate the fermentation, sugar consumption, rapid clearing aromatic finesse
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Restoration of the optimal turbidity of the must in cases of excessive clarification
- Regulate the alcoholic fermentation by preventing an excessive tumultuous kinetics;
- Means to add oxygen during the fermentation;
- Dispersion of the cells in the media, which favors contact between the yeast and the fermenting media;
- Adsorption of inhibitors (medium-chain-length fatty acids)
- Method of Use
Completely disperse the product in a small amount of water, must or wine and add it to the entire volume to be treated.
In fermentation: 30-80 g/hl (2.5-6.7 lbs/1000 gal) for white wines and 50-100 g/hl (4.2-8.3 lbs/1000 gal) for red wines, at the beginning of, or at a point 1/3 into, the alcoholic fermentation.
In refermentation: 20-40 g/hl (1.7-3.4 lbs/1000 gal) before inoculation.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Physical State | Pellets | - | DC 1.01 |
| Color | White | - | DC 1.02 |
| Smell | Neutral | - | DC 1.03 |
| Active Polysaccharides | 32 - 37 | % | DC 1.06 |
| Purified Water | to 100 | % | DC 1.06 |
| Dispersibility | good | - | DC 3.16 |
| Ash Content | max. 1 | % | DC 1.07 |
| pH Susp. 5% | 7 | - | DC 1.05 |
| Total Heavy Metals | Max traces | - | A.A.Spectrophotometry |
Technical Details & Test Data
- Classifications and Declarations
Compliance with regulations
- EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008)
Other statements
- This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Packaging & Availability
- Packaging Type
- Packaging
- 5 kg (11 lb) bags
Storage & Handling
- Storage
Keep the product in its whole package in a cool place, away from moisture.