Family |
COMPLEX CLARIFIERS |
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Gamma |
ALEA EVOLUTION |
Available formats | , |
Conservation conditions | , |
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. |
Aleaclar C
DUST
Vegetable Charcoal, Fish Gelatin and Silica Gel.
Appearance: dark grey homogeneous powder
ALEACLAR C It is a complex clarifying agent, which combines the positive properties of its components to carry out selective adsorption on oxidized fractions, some phenolic fractions and aromatic substances deriving from microbiological pollution.
The particular molecular structure of the fraction composed of vegetable carbon makes it particularly effective in the comparison of some molecules responsible for organoleptic deviations deriving from microbiological pollution.
Fish Gelatin allows the reduction of the phenolic parts responsible for bitter and herbaceous hints, contributing to the organoleptic improvement of the treated wine.
The use of ALEACLAR C 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.
In combination with Bentonite it helps to accelerate the clarification processes, promoting the obtaining of brilliant wines.
ALEACLAR C guarantees high sedimentation and compaction speeds of the lees, ensuring lower wine losses and consequent economic savings.
From 20 to 160 g/hL on wines
From 10 to 80 g/hL in musts and in refermentation