Aleavit HELP

Additional information
Family

INORGANIC FERMENTATION ACTIVATORS

Gamma

ALEA EVOLUTION

Available formats

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Conservation conditions

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Method of use

Dissolve [xxxx] in a little water and add it to the must or wine to be fermented during pumping over, taking care to adequately homogenize the mass. Aerate appropriately if necessary.

Appearance

DUST

Composition

Preparation based on detoxifying yeast hulls.

General characteristics

Appearance: beige powder, with a yeasty odor.

 

ALEAVIT HELP It has adsorbent properties that contribute to the reduction of long-chain fatty acids, improving the metabolism of the yeast.

ALEAVIT HELP It promotes the distribution of the yeast in the mass, encouraging a regular fermentation process and avoiding slowdowns or stops that could cause unwanted organoleptic anomalies.

Added on wine, ALEAVIT HELP It also contributes to the elimination of abnormal odors, improving the olfactory cleanliness of the finished product.

Applications

The use of ALEAVIT HELP it is recommended to promote regular fermentation processes and to improve the aromatic profile of the wine.

Added during fermentation, in combination with 5-10 mg/l of oxygen, it improves the metabolism of the yeasts, enhancing their expressiveness. 

Recommended Dosages

From 20 to 40 g/hl, on musts and wines, depending on the needs

Maximum legal dose EC 40 g/hl

COD: ATT04 Category: