Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Saccharomyces Cerevisiae
- Technologies
Features & Benefits
- Characterstics
It has a good tolerance to copper in must. PREMIUM® CHARDONNAY has an exceptional resistance to alcohol, low temperatures (14°), sulfur dioxide and a light malic acid removing activity
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Given its characteristics, PREMIUM® CHARDONNAY is particularly recommended for primary fermentation and refermentation processes of Chardonnay wines and whenever you wish to enhance the freshness of the final product while preserving the vineyard specific aromatic profile. Tests performed in the Institute of San Michele all’Adige highlighted that the wines produced with PREMIUM® CHARDONNAY are better for intensity, persistence and harmony. If proper nutrients are provided PREMIUM® CHARDONNAY ends successful fermentations on must with high osmotic concentration and copper content. Excellent for the “sur lies” aging where it helps to reach an elegant final organoleptic result and excellent for barrique fermentations.
When using PREMIUM® CHARDONNAY comply with the relative legal regulations in force.- Directions For Use
Dissolve the necessary quantity of yeast in ten parts of warm water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add to the filtered and sulfured must, being careful to avoid sharp drops in temperature. In order to help the multiplication of the yeast cells, the substrate must not contain more than about 2% sugar and must be carefully aerated. In this stage the use of fermentation activators such as V ACTIV PREMIUM® is recommended. Once the yeast is rehydrated and in active fermentation, it can be incorporated into the body to be fermented. It is advisable to gradually add the must to the reactivated yeast, already present at the bottom of the fermentation tank. For more detailed information on the management of the nutrients and the optimization of the use of the yeast, please consult our technical service and the official procedures.
Safety & Health
- Hazard
Based on the current European regulations the product is classified: not hazardous.
Packaging & Availability
- Packaging Type
- Packaging
The product is vacuum-packed in polylaminate bags of 500 g
Storage & Handling
- Dosage
- 10-20 g/hL during fermentation of white and rosè musts;
- 20-30 g/hL during refermentation.
- Storage
The product should be stored in a cool and dry environment. In such conditions, it keeps its activity until the expiration date reported on the label. Open packs must be closed securely and used as soon as possible.