Pinnacle MaloSafe
Pinnacle MaloSafe is a pure, concentrated and freeze-dried culture of Oenococcus oeni sp selected to secure malolactic fermentation.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Oenology
Product Families
- Stabilizers
Other characteristics
- End Uses
- Wine
- Functions
- Stabilizer
- Ingredient Name
- Oenococcus Oeni
- Dosage
1 g/hL This will bring a quantity of microorganisms sufficient to complete malolactic fermentation in all wines (even the most difficult) in a short time.
- Markets
- Food & Nutrition
- PACKAGING
- 25g laminate sachets.
- Shelf LIfe
Three years from date of manufacture when stored at -18°C (-0.4°F). One and a half years from date of manufacture when stored at 4°C (39°F).
- Solubility
- Water Soluble
- Application
• It covers a wide spectrum of wine applications: from low pH white wines to high-alcohol red wines rich in polyphenols.; • It ensures stability of the wine and provides softness and aromatic complexity to the wine.; • Pinnacle MaloSafe is suitable for sequential or co-inoculation (except Pinnacle Robust).
- Formulation
Pure concentrated active freeze-dried culture of Oenococcus oeni sp, maltodextrin as carrier.
- Ingredient
- Oenococcus Oeni
- Technology
- Food Ingredients
- Packaging Type
- Sachets
- Characteristic
Thanks to its high concentration formula and high purity standards, Pinnacle MaloSafe can adapt to many different conditions: high alcohol, high concentration in polyphenols, low pH, etc. Pinnacle MaloSafe is fast, SO2 resistant and does not produce detectable biogenic amines.
- Storage Condition
- -18°C (-0.4°F).
- Use Instructions
Open the sachet, add directly to the wine and mix gently without oxygenating. For more difficult wines (low pH, high alcohol), rehydration with non-chlorinated water is recommended to keep the maximum viability/vitality. To do this, dilute 1:10 for 15 min at room temperature. However, if non-chlorinated water is not available then direct pitch is recommended.
- Scientific background
Malolactic fermentation is complete when a malic acid result of 'not detected', which is usually <0.05g/L by enzymatic analysis. However, a result of 0.1 g/L or less is low enough for the maloactic fermentation to be considered virtually complete and to minimize the risk of spoilage.
- Food Ingredients Functions
- Stabilizer
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 2
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Alcohol resistance (%v/v) | max. 16.5 | % |
| Arsenic | max. 3 | mg/Kg d.m |
| Biogenic Amines production | no | — |
| Cadmium | max. 1 | mg/Kg d.m |
| Diacetyle notes | very low | — |
| Fermentation rate (malic-to-lactic conversion speed) | fast | — |
| Fruity notes | moderate | — |
| Lead | max. 2 | mg/Kg d.m |
| Max total SO2 resistance (mg/L) | max. 50 | — |
| Maximum free SO2 resistance (mg/L) | max. 18 | — |
| Mercury | max. 1 | mg/Kg d.m |
| Minimum - maximum temperature range | 18-27 | °C |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Acetic acid bacteria | max. 103 | CFU/g |
| E. coli ( 1g) | Absent | — |
| Mold | max. 103 | CFU/g |
| Salmonella (25g) | Absent | — |
| Viable bacteria cells | min. 1011 | cells/g |
