Aleafin SWEET
| Family |
YEAST DERIVATIVES FOR REFINING |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions | , |
DUST
Plant polysaccharides and mannoproteins from Saccharomyces cerevisiae.
Appearance: light beige microgranular powder.
ALEAFIN SWEET It is a refining aid developed to improve the organoleptic characteristics of treated wines, in particular by acting on the sweetness of the taste, the volume in the mouth and the aromatic openness.
ALEAFIN SWEET It is completely soluble and therefore does not increase turbidity. Furthermore, it does not worsen filtration performance if used in the indicated doses. Then a can be used on pre-filtered wines ready for bottling.
ALEAFIN SWEET It does not provide sugars or other fermentable substances. Its use therefore allows to reduce the sugar residue, minimizing the microbiological risks in the bottle.
ALEAFIN SWEET It can be used on all categories of wines, allowing the following results to be obtained:
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Improved taste balance
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Increased sweetness and fattiness
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Mitigation of excess tannic and/or excess acidity
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Aromatic opening
2 – 20 g/hl depending on the desired result and the characteristics of the wine.
The dose of use cannot exceed 0,92 g/L for red fortified wines and 0,34 g/L for other wines.
To melt ALEAFIN SWEET in 10 parts of water and add to the mass, homogenizing carefully. The addition can be made a few hours (1-2 hours) before the final microfiltration.
It is always advisable to carry out small preliminary tests to determine the optimal dose. An excessive dose could lead to unsatisfactory results.
Although the effect is immediate, it is recommended to repeat the tasting after 24-48 hours.
