Pinnacle Ferm MP
Pinnacle Ferm MP is a 100% specific inactivated yeast for early color stabilization and smoothing effect.
Product families
Applications
- Oenology
Product Families
- Color Additives & Decoratives
- Enzymes & Starter Cultures
Other characteristics
- Functions
- Color Retention Aid, Yeast
- Ingredient Name
- Autolyzed 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
Pinnacle Ferm MP is a great tool for all red wines to:; • Stabilize the color; • Round green/harsh tannins; • Integrate the structure of full bodied red wines.; Pinnacle Ferm MP does not interfere with the varietal aromatic expression of the wine and provides a brighter red color. Pinnacle Ferm MP is ideal for high quality wine to be aged in wood, or to shorten the wine aging step (e.g. early bottled wines or large volumes in bulk).
- Formulation
Yeast autolysate*, yeast* cell walls (*Saccharomyces cerevisiae).
- Ingredient
- Autolyzed Yeast
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Characteristic
Pinnacle Ferm MP is an organic (ammonium salt-free) yeast derivate:; • Slow release of amino acids regulates fermentation and gives a fresher aromatic profile (floral).; • The lysis of yeast cell walls releases mannoproteins. High molecular weight mannoproteins interact with polyphenols and form stable soluble complexes which preserve color and increase mouthfeel.; • Pinnacle Ferm MP provides mouthfeel, color stabilization and nutrition at the same time.
- Storage Condition
Store the product in a fresh, dry, well ventilated room.
- Use Instructions
Pinnacle Ferm MP does not require any rehydration. Its granulated form allows a direct addition into the must. Add Pinnacle Ferm MP at the beginning of alcoholic fermentation directly into the vessel. A higher dose* is required for wines with more structure and higher concentrations in polyphenols. (*Second addition during pump-over or devatting step).
- Scientific background
Mannoproteins can be released into wine during alcoholic fermentation by yeast when they are actively growing or released after yeast autolysis by the action of glucanases on the cell wall during aging (Guadalupe et al., 2010).
- Food Ingredients Functions
- Color Retention Aid
- Yeast
- 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 |
