Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Saccharomyces Cerevisiae
- Technologies
Features & Benefits
- Characterstics
VIW® CLEVER is a strain of Saccharomyces cerevisiae ideal for the production of very classy and elegant red wines, with clean fermentations, conducted at 14-24°C. Pressure tolerance. In addition to the high fermentation vigor, the selection also showed the ability to support the aromaticity of the wines, with signicant sweet and durable notes. It ensures signicant palatability, also appreciable in terms of taste persistence. VIW® CLEVER also features excellent resistance to alcohol, low temperatures and sulfur dioxide
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Given its characteristics VIW® CLEVER is particularly recommended for primary fermentations, in all cases in which you want to enhance the varietal characteristics of the grapes, favoring a fruity, yet complex aromatic prole. In the presence of an adequate nutritional component, VIW® CLEVER completes fermentations conducted on musts with high osmotic concentration extremely well. We wish to point out the excellent interaction with the complete SMARTVIN® ACTIV or to dierentiate with V STARTER FRUIT. It is also applicable for second fermentation, for the production of clean and fruity red sparkling wines. To use VIW® CLEVER comply with the laws in force on the matter.
- Directions For Use
Add the necessary amount of yeast in ten parts lukewarm water (40°C) containing 1-2% sugars; after half an hour stir and gradually add _x001f_ltered and sulphited must so as to avoid sudden drops in temperature. To facilitate yeast multiplication, the substrate must not contain more than about 2% sugars and must be duly aerated; in this stage, we recommend using complex fermentation activators such as V ACTIV PREMIUM . Once the yeast is rehydrated and is actively fermenting, it can then be mixed into the mass to be fermented. It is advisable to gradually add the must to the reactivated yeast mass, already on the bottom of the fermentation tank. For more detailed information on how to manage the nourishing substances and optimisation of the use of yeasts, consult our technical service and o_x001d_cial procedures.
- Doses
10-20 g/hL for red wine vini_x001f_cation and second fermentation.
Safety & Health
- Hazardousness
According to European legislation in force, the preparation is classi_x001f_ed as non-hazardous.
Packaging & Availability
- Packaging Type
- Packaging
500 g vacuum-packed polylaminate bag
Storage & Handling
- Storage
The product must be stored in a cool and dry place. In these conditions, it maintains its activity until the expiration date printed on the label. Open packages must be carefully closed and used as soon as possible.