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ALEAGREEN |
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ALEA EVOLUTION |
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Aleclare NATUMIX
DUST
Pea Protein obtained through natural extraction (from non-genetically modified peas), Silica Gel.
Appearance: homogeneous white-beige powder
ALEACLAR NATUMIX It is a complex clarifying agent ALLERGEN FREE, which combines the positive properties of its components to implement selective adsorption of the main substances responsible for phenolic (catechins and leucoanthocyanins) and protein instability.
In fermenting musts, treatment with ALEACLAR NATUMIX assists the flotation and sedimentation processes. In white and rosé must, the action of vegetal proteins allows a selective absorption of oxidized and oxidizable fractions, contributing to an organoleptic improvement of the product.
The use of ALEACLAR NATUMIX on wines after alcoholic fermentation, thanks to the synergistic action of pea proteins and silica gel, it ensures a selective cleaning of the unstable components of the wine, eliminating the phenolic fractions susceptible to oxidation during normal racking and wine processing and contributing to a harmonization of the tannic structure.
ALEACLAR NATUMIX guarantees high sedimentation and compaction speeds of the lees, ensuring lower wine losses and consequent economic savings.
From 20 to 200 g/hl in musts and refermentation. From 10 to 100 g/hl on wines.
To disperse ALEACLAR NATUMIX in cold water in a 1:10 ratio, mix carefully but slowly to reduce foam formation, and add to the mass to be treated with a Venturi tube or dosing pump during pumping over.