Pinnacle FermiSafe
Pinnacle FermiSafe is a complex fermentation aid that secures fermentation through an organic nutrition contribution and detoxification.
Product families
- Oenology
Other characteristics
- Functions
- Yeast Nutrient
- Ingredient Name
- Yeast
- Dosage
25-40 g/hL at the beginning of fermentation. Maximum dosage allowed by EU: 40 g/hL.
- Markets
- Food & Nutrition
- PACKAGING
- 1kg and 15kg bags.
- Shelf LIfe
- Two years from date of manufacture.
- Application
• Pinnacle FermiSafe is a detoxifying fermentation aid ideal to avoid sluggish/stuck fermentations.. • Yeast cell walls adsorb medium-chain fatty-acids and residual pesticides.
- Formulation
Selected wine yeast cell walls, specific inactivated yeast and polysaccharidic fibers of vegetal origin.
- Ingredient
- Yeast, Inactivated Yeast
- Packaging Type
- Bags
- Characteristic
• Pinnacle FermiSafe provides physical support elements for the inoculated yeast to better disperse into the medium thus shortening fermentation lag-phase.; • Inactivated yeast contained in Pinnacle FermiSafe provides survival factors (sterols) and gradually releases amino acids during fermentation.; • Cellulose contained in Pinnacle FermiSafe also creates nucleation sites which avoid the toxicity effect of CO2 accumulation in the bottom of fermenting vessels.; • By using Pinnacle FermiSafe you assure a complete, safe fermentation with enhanced aromatic complexity of your wine.
- Storage Condition
Store the product in a fresh, dry, well ventilated room.
- Use Instructions
Rehydrate in water in the ratio of 1 to 10; wait 15-30 minutes then add to the must or wine to be treated.
- Scientific background
The inhibition of alcoholic fermentation is caused by substances produced by the actively fermenting yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids. Their adsorption by yeast cell walls permits the prevention and treatment of fermentation stoppages. (Lafon-Lafourcade et al 1984).
- Food Ingredients Functions
- Yeast Nutrient
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Ammonia Nitrogen | max. 0.5 | % |
| As | max. 3 | ppm |
| Cd | max. 1 | ppm |
| pH Value (Solution10%) | 5.0 – 7.5 | — |
| Hg | max. 1 | ppm |
| Moisture | max. 7 | % |
| Pb | max. 2 | ppm |
| Total Nitrogen | max. 10 | % |
Table 2 of 2
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Acetic Bacteria | max. 1000 | CFU/g |
| Coliforms | max. 100 | CFU/g |
| E.Coli ( 1g) | not detected | — |
| Lactic Bacteria | max. 1000 | CFU/g |
| Mold | max. 1000 | CFU/g |
| Salmonella (25g) | not detected | — |
| Staphylococci ( 1g) | not detected | — |
| Total Aerobic Count | max. 104 | CFU/g |
| Viable Yeast Count | max. 100 | CFU/g |
