Family |
YEAST DERIVATIVES FOR REFINING |
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Gamma |
ALEA EVOLUTION |
Available formats | , |
Conservation conditions | , |
Method of use |
Dissolve [xxxx] directly in the wine, in a 1:10 ratio, then add to the mass to be treated, taking care to homogenize thoroughly. |
Aleafin GIELLE
DUST
Inert yeast with high glutathione release.
Appearance: beige powder with a characteristic yeasty odor
ALEAFIN GIELLE it is a complex adjuvant for refinement, in which the high presence of glutathione associated with other sulphur peptides contributes to the protection and enhancement of the aromas present, thanks to a strong antioxidant capacity.
ALEAFIN GIELLE It acts selectively on the oxidizable compounds that constitute the structure of the wine, combining stably with the oxygen and free radicals present. This characteristic allows for the preservation of the quality and aromatic complexity over time, also contributing to an increase in structure and softness, as well as to the reduction of bitter notes deriving from the oxidation of phenolic compounds.
ALEAFIN GIELLE It is indicated for refinement and in association with the bâtonnage technique to integrate or replace the fine fermentation lees.
ALEAFIN GIELLE it is the ideal solution for managing oxidation, color and bitter sensations in white and rosé wines with more or less prolonged aging.
5-40 g/hL, depending on the products treated and the results to be obtained.
It is advisable to use it with repeated additions during the refinement phase, in particular for those types of white and rosé wines that tend to evolve towards bitter flavours.