AleaGEL P

Additional information
Family

SIMPLE CLARIFIERS

Gamma

ALEA EVOLUTION

Available formats

,

,

,

,

Conservation conditions

,

Appearance

DUST

Composition

Micronized food gelatine of porcine origin with a high degree of purity.

General characteristics

Appearance: White powder, odorless and tasteless, soluble in cold water. Free from preservatives.

ALEAGEL P it is a specific gelatin for the clarification of musts and wines, ideal for combining with bentonites and silica sol.

ALEAGEL P It has excellent flocculating and adsorbent properties and induces the formation of instantaneous floccules and large, heavy macrocoagula which quickly precipitate into compact sediments.

The use of ALEAGEL P It allows for very effective clarifications and to obtain extremely clear musts in flotation and easily filterable wines.

This gelatine has a good degree of hydrolysis and consequently has a tannin-reducing action.

GME = Gelatin Manufacturers of Europe

GMIA = Gelatin Manufacturers Institute of America

Applications

MUST FLOTATION: Continuous flotation combined with Silica Sol and/or Bentonite allows perfect clarification of the must previously depectinized with enzymes such as Natuzym WFL.

In Flot Batch it is possible to use without bentonite.

 

CLARIFICATION OF WINES: In clarification, combined with silica sol and/or bentonite, ALEAGEL P It has a low adsorbent effect on colouring substances and for this reason it can also be used in red wines. ALEAGEL P It is also indicated for softening pressed wines and red wines rich in astringent tannins, obtained from vigorous pressing. 

Recommended Dosages

MUSTS IN FLOTATION: From 2 to 10 g/hl and more

WHITE WINES: from 4 to 10 g/hl always in association with silica sol and/or bentonite.

RED WINES: from 6 to 15 g/hl 

Instructions for Use

Disperse slowly ALEAGEL P in slightly heated water (30-40 °C), in a ratio of 1:10, under continuous stirring. The solution thus obtained cannot be stored for long and must be used within a few hours. 

COD: CHS02 Category: