Family |
SIMPLE CLARIFIERS |
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Gamma |
ALEA EVOLUTION |
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Conservation conditions | , |
Allergens | |
Method of use |
Dilute in water in a ratio of 1:10 and add directly to the wine or must. For maximum clarification effectiveness, it is recommended to proceed with the introduction into the liquid to be treated in |
AleaGEL 50
LIQUIDO
Pure porcine food gelatine, in 50% aqueous solution, stabilized with sulfur dioxide.
Appearance: clear yellow solution, with odor of sulfur dioxide.
ALEAGEL 50 It is a hydrolyzed gelatin, with excellent de-tanninizing and clarifying properties. Compared to normal liquid gelatins, ALEAGEL 50 It has a very high index of combination with tannins.
ALEAGEL 50 It is indicated for the static clarification and flotation of musts, and for the clarification of white wines, in association with silica gel and/or bentonite.
ALEAGEL 50 It is also an excellent gelatine for red wines, in which it causes a rapid and complete clarification, accompanied by a good tannin-removing action which allows a clear improvement in the organoleptic characteristics of the wine (it significantly reduces the sensations of bitterness and astringency), while preserving the colouring intensity thanks to its low reactivity with anthocyanins.
ALEAGEL 50 It is also indicated for clarifying and softening pressed wines and vinegars.
FLOTATION: from 5 to 20 g/hl. Given its specific action, the doses normally used are increased by a maximum of 50% compared to the usual dose of powdered gelatin (ALEAGEL P).
WHITE WINES: from 10 to 30 g/hl in combination with silica gel and/or bentonite.
RED WINES: from 15 to 60 g/hl
ATTENTION: The addition of 10 ml/hl of ALEAGEL 50 provides approximately 0,25 mg/l of SO2