ALEA SUR LIES KIT
Family |
YEAST DERIVATIVES FOR REFINING |
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Gamma |
ALEA EVOLUTION |
Available formats | , |
Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
DUST
The package contains:
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Aleazym L MG
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Aleazym PP
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Aleazym Aroma MG
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Aleatan Oxy
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Aleatan Galla
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Instructions for use and Work Protocol
Lees Treatment Kit.
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Increased structure and persistence
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Increased sweetness and flavor
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Elimination of unpleasant odors, acetone / H2S
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Elimination of oxidations and faded
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Perlage improvement, in sparkling wine making
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Lees resting effect, in sparkling wine making
Lees requirements of fermentation to use:
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specific weight less than 1,2 Kg/L. If higher, dilute with wine.
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pH lower than 2,9 (ideal 2,7-2,8). If higher, acidify.
Protocol:
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Add all the enzyme Aleazym L supplied in the kit (dose equal to 10 g/hL), maintain the temperature at 20-25°C, shake every 12 hours with a pump in reassembly or stirrer.
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4th day add all the enzyme Aleazym PP supplied in the kit (dose equal to 10 ml/hL), maintain the temperature at 20-25°C, shake every 12 hours with a pump in reassembly or stirrer.
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7th day add all the enzyme Aleazym Arom supplied in the kit (dose equal to 10g/hL), maintain the temperature at 20-25°C, shake every 12 hours with a pump in reassembly or stirrer.
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10th day add 10 g/hL of Aleatan Oxy, reassemble to homogenize and continue to shake at least once a day to avoid the precipitation of the coarser parts.
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17th day add 10 g/hL of Aleatan Galla, reassemble to homogenize and continue to shake at least once a day to avoid the precipitation of the coarser parts.
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Keep everything stirring for another 7 days.
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Finally, sulphite bringing the SO2 free at 50-70 mg/L.
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Add 10 g/hL of Aleatan Galla and 10 g/hL of Aleatan Oxy.
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If you notice any evident sensations of reduction, proceed with a pumping over in the air with the addition of 5 g/hL of Aleacu 4.
At this point the extract is ready to be added to the masses to be treated. Perform preventive tests in the laboratory to define the ideal dose. Recommended doses: 0,2-1 L/hL.
If you want to keep the extract for more than 15 days:
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Increase SO2 free at 70-90 mg/L
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If possible, store at a temperature below 15°C.
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Shake, taste and check SO every 15 days2. If reducing, aerate by adding 5-10 g/hL of Aleatan Galla.