Aleaferm AROM
| Family |
YEASTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Method of use |
Rehydrate the dose in lukewarm water (in a 1:10 ratio), at a temperature between 36° and 38°C, to which 50% must or MCR has been added up to a dosage of 50 g/l of sugars, suitable |
GRANULAR
Active dry yeast Saccharomyces cerevisiae
Contains sorbitan monostearate E491.
Appearance: small beige sticks, with a characteristic odor.
GUARANTEED SPECIFICATIONS
· Total yeasts > 10 billion/g
· Viable yeasts > 10 billion/g
· Mold < 103 cfu/g
· Lactic acid bacteria < 105 cfu/g
· Dry matter: min. 93%
ALEAFERM AROM It has excellent fermentation kinetics with a rapid start of fermentation; if adequately nourished, it is able to ferment even the most difficult musts, enhancing the varietal characteristics of the vine.
ALEAFERM AROM is a yeast suitable for wines in which you want to enhance the aromatic peculiarities, the varietal and floral notes. Its characteristics also make it suitable for use in refermentation and in cases of stuck fermentation. In white wines it enhances the finesse and aromatic complexity, also contributing to the taste balance; in reds and rosés it enhances the fruity notes and contributes to the stabilization of the color. Ideal for young and ready-to-drink wines, but also for wines with a complex aromatic profile and medium structure.
15-25 g/hl on musts. In case of contaminated musts it is possible to increase the doses of use.