Aleafin TEXTURE
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. ,It is always advisable to carry out small preliminary tests to determine the optimal dose. |
DUST
Inactivated yeast.
Appearance: beige powder with a characteristic yeasty odor.
ALEAFIN TEXTURE is a refining aid based on inactivated selected yeast. The strain used has been specifically selected for its high content of readily available mannoproteins, oligosaccharides and nucleic acids.
Its use during the refinement phase as a replacement or addition to the natural fine lees of the wine allows for an increase in the volume perceived in the mouth and in the complexity of the taste.
ALEAFIN TEXTURE It is an adjuvant for refinement indicated for applications on red and white wines that require an improvement of the structure and volume in the mouth.
ALEAFIN TEXTURE It is indicated in the refinement phase, preferably with the bâtonnage technique on:
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EMPTY AND LEAN WHITE WINES
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EXCESSIVELY ACID AND VEGETABLE WHITE WINES
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UNDER-STRUCTURED RED WINES
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ALL WINES TO COMPLETE THE TREATMENT WITH STRUCTURING TANNINS (Aleatan Structure, Aleatan Skin, Aleatan full-Up).
10-40 g/hL, depending on the products treated and the results to be obtained.