Family |
COMPLEX CLARIFIERS |
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Gamma |
ALEA EVOLUTION |
Available formats | , , , , |
Conservation conditions | , |
Allergens | |
Method of use |
Disperse [xxxx] 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 whisk. |
AleaMIX
DUST
Bentonite, potassium caseinate, cellulose
Appearance: white-beige powder.
ALEAMIX It is a complex clarifying agent that performs a selective adsorption action on the main substances responsible for phenolic and protein instability. ALEAMIX It also reduces the content of heavy metals, such as Fe and Cu, which are strong oxidation catalysts.
ALEAMIX It acts on the substances that inhibit yeasts, ensuring a regular and complete fermentation process, allowing the development of the aromatic potential of the wines.
In fermenting musts, treatment with ALEAMIX allows, thanks to the contribution of cellulose, the removal of medium-chain fatty acids and their esters, which have been identified as potential fermentation inhibitors.
The casein fraction allows the complete elimination of leucoanthocyanins and catechins, responsible for the golden-yellow colour, improving the tone of white wines.
Bentonite eliminates unstable proteins and possible oxidase enzymes present in grapes, carrying out a preventive action against oxidase casse; it also has a strong absorption capacity against any residues of pesticides and phytosanitary products.
The use of ALEAMIX on wines after alcoholic fermentation ensures a selective cleaning of the unstable components of the wine, eliminating the phenolic fractions susceptible to oxidation during normal racking and wine processing.
ALEAMIX guarantees high sedimentation and compaction speeds of the lees, ensuring lower wine losses and consequent economic savings.
50 – 100 g/hl in musts and refermentation.
30 – 100 g/hl on wines.