Pinnacle FermiFresh
Pinnacle FermiFresh is 100% in activated yeast-based nutrient to preserve aroma and color of white and rosé wines.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Wine
- Ingredient Name
- Nutritional Yeast
- Dosage
25-40 g/hL Maximum dosage allowed by EU: 40 g/hL.
- Markets
- Food & Nutrition
- PACKAGING
- 1kg and 15kg bags
- Shelf LIfe
- Three years from date of manufacture.
- Application
Wines fermented with Pinnacle FermiFresh, show a better resistance to oxidation during aging, with fresher aromas, brighter color and enhanced complexity.; • When used in white reductive winemaking conditions, Pinnacle FermiFresh preserves the original varietal aromas of Sauvignon Blanc, Riesling, Pinot Grigio and Chenin Blanc, thus enhances a fresher, varietal, aromatic bouquet.; • In rosé winemaking the antioxidant components of Pinnacle FermiFresh allow the optimal stabilization of color through the interaction of anthocyanins with polyphenols, thus inhibiting the browning effect.; • To optimize the preservative effect of Pinnacle FermiFresh it is recommended to complement yeast nutrition with ammonium salts.
- Formulation
Specific inactivated yeast naturally rich in sulfur amino acids (cysteine, methionine), in granulated form for easy handling and total solubility.
- Ingredient
- Yeast
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Characteristic
• Pinnacle FermiFresh is an organic (ammonium salt-free) nutrient for white and rosé wines.. • Gradual release of amino acids, unsaturated fatty acids, sterols and other growth factors enable complete and safe fermentation.
- Storage Condition
Store the product in a fresh, dry, well ventilated room.
- Use Instructions
Pinnacle FermiFresh does not require any rehydration. Its granulated form allows a direct addition into the must. Add Pinnacle FermiFresh prior to yeast inoculation.
- Scientific background
High concentration in sulfur amino acids allow yeast to metabolize active compounds which protect aromas and color of the wine. Specific amino acid metabolism has a detoxifying and antioxidant effect for yeast cells (restore redox potential). After cellular lysis of the yeast, active compounds are released and preserve the wine from oxidation.
- Food Ingredients Features
- Antioxidant Properties
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Ammonia Nitrogen | max. 0.5 | % |
| pH Value (Solution10%) | 5.0 – 7.5 | — |
| Moisture | Max 7 | % |
| Pb | Max 2 | ppm |
| Total Nitrogen | Max 10 | % |
| Arsenic Content | max. 3 | ppm |
| Cadmium Content | max. 1 | ppm |
| Mercury Content | max. 1 | ppm |
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 |
| Salmonella (25g) | not detected | — |
| Staphylococci ( 1g) | not detected | — |
| Total Aerobic Count | Max 104 | CFU/g |
| Viable Yeast Count | Max 100 | CFU/g |
| Yeast and Mold Count | max. 1000 | cfu/g |
