Aleagus F
| Family |
GUMS ARABIC |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , , |
| Conservation conditions | , |
LIQUIDO
Solution of dextrorotatory gum arabic greater than 21% stabilized with SO2 (0,5% ± 0,1%).
Appearance: clear, pale yellow liquid.
The production technique of ALEAGUM F, together with a careful selection of raw materials (Acacia Seyal), allows us to obtain a clear product, free from impurities, whose negligible filling effect on the membranes does not affect the protective and stabilizing capacities of the wines against colloidal precipitations.
The sterile filtration to which it is subjected during the production phase and the sulphur dioxide, present in free form, allow the product to be preserved for a long time and allow it to be used ALEAGUM F directly at bottling, without introducing any microbial load into the wine.
ALEAGUM F It is indicated for the chemical-physical stabilization of finished wines, to prevent clouding or precipitation of colloids and colorants.
Furthermore, it naturally integrates the colloidal content of the wine, improving its balance and organoleptic characteristics, in particular for the softness and roundness of the taste; for this purpose, it is recommended to carry out laboratory tests to evaluate the optimal doses.
In sparkling wines, the addition of ALEAGUM F already in the foam stage it can improve the beadwork.
· 50- 100ml/hl as a precipitation preventative.
· from 80 to 500 ml/hl to achieve an important organoleptic effect.
The dose of use cannot exceed 3,8 g/L for red fortified wines and 1,42 g/L for other wines.
100 ml/hl provide the wine with approximately 5 mg/l of SO2
With the addition ALEAGUM F It should preferably be done on wines during bottling, on wines finished in vats, preferably a few days before bottling, taking care to homogenize the product well in the mass.
