Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Saccharomyces Cerevisiae
- Technologies
Features & Benefits
- Characterstics
Physiologically, the yeast is characterized by a quick fermentative kinetic and an excellent resistance to alcohol, sulfur dioxide, temperature (active from 10° C) and overpressure. It can keep its characteristics unaltered in case of difficult fermentations.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Given its characteristics, PREMIUM® PROSECCO is particularly recommended for the production of sparkling wines processed in bottles or pressure tanks. It can nevertheless be used in the primary fermentation of white musts for enhancing the aromatic characteristics of the product.
When using PREMIUM® PROSECCO comply with the relative legal regulations in force.- Directions For Use
Dissolve the necessary quantity of yeast in ten parts of tepid water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add 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 its proper application and for stuck fermentations please ask our technical service which has the official procedures.
Safety & Health
- Hazard
Based on the current European regulations the product is classified: not hazardous.
Packaging & Availability
- Packaging Type
- Packaging
Vacuum-packed in polylaminate bags of 500 g.
Storage & Handling
- Dosage
- 10-20 up to 25 g/hL in the fermentation of white musts,
- 15-30 g/hL in refermentation.
- Storage
The product should be stored in a cool and dry place. This way it keeps its properties until the expiration date on the label. Open packs must be closed securely and used as soon as possible.